Heat oil in the pan. Add cumin seeds to it.

Add onions and the three colour capsicum (red, yellow and green). Saute till soft and translucent on medium heat.

Add all the spices - turmeric powder, red chili powder, coriander-cumin seeds powder, chat masala, dry mango powder, garam masala. If you want more spicy, you can add chopped green chili into it.

Mix them well and saute for a minute on low heat.

Add grated paneer and chopped coriander leaves.

Mix them well and saute for 5 minutes. The paneer stuffing is ready. Remove in a plate to cool and keep aside. Do not saute more the mixture as it will dry the moisture from paneer and make it chewy.

Put water to boil in a big pot. Add turmeric and salt to it.

Now add the washed spinach and boil it for two to three minutes.

Drain the spinach and immediately run cold water on it. Keep it aside and let it cool. Grind it into a smooth puree in the grinder.

In a mixing bowl, add flour, spinach puree, ginger garlic and chili paste, sesame seeds, oil. Mix them well

Knead into a smooth dough. Apply oil over it and smoothen the dough. Cover and keep it aside for 20 minutes.

Now make balls from it. Flatten a ball and dust it with flour

Take a ball from the prepared spinach dough. Dust it with flour and roll it thin. (If you want to make plain palak paratha then just roast them with oil till golden spots appear on both the sides. )

Spread two tablespoon of paneer stuffing over it on one side as shown .

Fold it and press the edges as shown.

Dust with little flour and roll it with light hands. Press the edges with the fork. This will ensure the edges are sealed. It will look good when roasted.

Heat a flat pan. Put the prepared paratha on the heated pan.

Flip it on the other side. Apply half tbsp oil over it.

Flip it again and roast it on both the sides till golden and crisp.

Remove the prepared paratha on a plate. Similarly prepare the other parathas in the same way.

Cut it lengthwise .

Serve it hot with chutney or ketchup or curd.