Palak paneer paratha recipe

Palak paneer paratha recipe with step by step pictures, dough made using palak puree and scrambled paneer stuffed inside the paratha. Those who are reading Jeyashri's kitchen for a long time, know my love for parathas. I love to have it any time of the day. Palak and paneer is a wonderful combo and i have posted palak paneer recipe and also palak paneer biryani recipe too. Many times i wanted to post the recipe of this palak paneer paratha, but somehow it never happened. Few days back i got a bunch of palak leaves and fresh paneer tried at home. Kids loved this palak paratha. If you are looking for some recipes with palak, then try this paratha or give and attempt to make my palak puri recipe. I made it as a no onion no garlic version. You can add onions to the paneer stuffing and add some more spices of your choice too. Do try this and let me know how it turned out.
Check out our other interesting paratha recipes

• Gobi matar paratha
• Schezwan paneer paratha
• Carrot paneer paratha ( with video)

Palak paneer paratha

• Recipe Cusine: Indian
• Prep Time: 20 Minutes
• Cook time: 20 Minutes
• Serves: 9 parathas
• Author: Jeyashri
• Recipe Category: Lunch | Dinner | breakfast
• Description: Palak paneer paratha recipe with step by step pictures, dough made using palak puree and scrambled paneer stuffed inside the paratha

    Palak leaves  a small bunch
    Green chili  2
    Mint leaves  a handful (optional)
    Atta | wheat flour  2 and 1/2 cup
    Ajwain  1/2 tsp (optional)
    Oil  2 tsp
    Paneer scrambled  1 cup (200 gms)
   Coriander powder  1/2 tblsp
   Green chili  2
   Cumin powder  1/2 tblsp
   Garam masala  1/2 tblsp
   Onion   1 (optional)
   Salt  as needed
   Butter | ghee to cook the parathas

Method :

• Blanch the palak leaves by immersing the leaves in hot water for 2 minutes.
• Drain the water completely and run through cold water. 
• This process of running into cold water, stops the cooking process and retains the green color of the palak.
• Once it is cool, grind this along with green chilis and mint leaves into a fine puree. 
• In a wide bowl add the atta, spinach puree, ajwain seeds and salt.
• Knead into a smooth pliable dough adding water little by little.
• Once done, drizzle 2 tsp of oil and coat evenly. Cover and keep aside.
• Let's make the paneer filling.
• I made a very simple filling. 
• Scramble the paneer and add the salt, coriander powder, cumin powder and garam masala.
• Add finely chopped chilis too. 
• Mix everything well. If adding onions, chop them very finely and add it to the paneer mixture.
• Addition of onions makes the parathas more softer. 
• Filling is ready.
• Divide the palak dough into equal big lemon sized balls. 
• Take one dough ball and dust it with flour. 
• Roll it into a small thick disc.
• Place 1 and 1/4 tblsp of paneer mixture on the center of the rolled disc.
• Bring the edges together and cover the filling.
• Dust this generously with flour and gently roll it into a thick paratha or little thinner if you want. 
• Place it on a hot tawa and cook on both sides.
• Once both sides get golden spots, drizzle with ghee or butter. You can use oil too. 
• Take it out from the tawa and serve with raita or pickle. You can have this without any side dish too. 
• Repeat the same for the rest of the dough and paneer filling. 

Notes:

1. Instead of green chilis you can add red chili powder to the paneer filling.
2. Instead of paneer filling you can use the aloo paratha filling too. 
3. Palak paneer paratha can be packed for kids lunch box too. 

Method with step by step pictures :

• Blanch the palak leaves by immersing the leaves in hot water for 2 minutes.
• Drain the water completely and run through cold water. 
• This process of running into cold water, stops the cooking process and retains the green color of the palak.

• Once it is cool, grind this along with green chilis and mint leaves into a fine puree. 

• In a wide bowl add the atta, spinach puree, ajwain seeds and salt.
• Knead into a smooth pliable dough adding water little by little.

• Once done, drizzle 2 tsp of oil and coat evenly. Cover and keep aside.
• Let's make the paneer filling.
• I made a very simple filling. 
• Scramble the paneer and add the salt, coriander powder, cumin powder and garam masala.
• Add finely chopped chilis too. 

• Mix everything well. If adding onions, chop them very finely and add it to the paneer mixture.
• Addition of onions makes the parathas more softer. 
• Filling is ready.
• Divide the palak dough into equal big lemon sized balls. 
• Take one dough ball and dust it with flour. 
• Roll it into a small thick disc.

• Place 1 and 1/4 tblsp of paneer mixture on the center of the rolled disc.
• Bring the edges together and cover the filling.
• Dust this generously with flour and gently roll it into a thick paratha or little thinner if you want. 

• Place it on a hot tawa and cook on both sides.
• Once both sides get golden spots, drizzle with ghee or butter. You can use oil too. 

• Take it out from the tawa and serve with raita or pickle. You can have this without any side dish too. 

• Repeat the same for the rest of the dough and paneer filling. 

Notes:

1. Instead of green chilis you can add red chili powder to the paneer filling.
2. Instead of paneer filling you can use the aloo paratha filling too. 
3. Palak paneer paratha can be packed for kids lunch box too.