Palak Paneer Paratha Recipe

I absolutely adore this recipe because it combines the comforting flavors of paneer and spinach into a delicious and nutritious meal that’s irresistibly satisfying. Plus, making these palak paneer parathas feels like a creative cooking adventure, turning simple ingredients into a vibrant, mouth-watering treat!

I enjoy preparing Palak Paneer Paratha, as it is a healthful variation of the Indian bread. It is chock-full of finely chopped spinach leaves and sort of fluffy grated paneer.

It has, oh, so much iron and protein, and you don’t even taste that. You just taste the very light heat from the green chilies (which, by the way, can be left out) and the pronounced flavors of garam masala and cumin seeds.

Ingredients

Whole Wheat Flour:
High in fiber, it fosters the health of the digestive tract and the heart.

Spinach (Palak):
Full of iron and vitamins, it reinforces immunity and vitality.

Paneer:
Rich in protein, encourages the development of muscle, and fortifies the skeletal system.

Ginger:
Assists in the digestive process, lessens inflammation, and contributes warmth to dishes.

Green Chilies:
Full of antioxidants, increases metabolism, contributes spicy heat.

Ingredient Quantities

• 2 cups whole wheat flour
• 1 cup packed spinach leaves (palak), finely chopped
• 150 grams paneer, grated
• 1 teaspoon ginger, grated
• 1-2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 1 tablespoon oil or ghee
• Water, as needed for kneading
• Butter or oil for cooking
• Wheat flour for dusting

Instructions

1. Combine whole wheat flour and a pinch of salt in a mixing bowl. Gradually add water and knead to form a smooth dough. Set the dough aside, covered, for 20 minutes.

2. Another bowl holds a combination of paneer that’s been grated, spinach that’s been chopped very finely, ginger that’s been grated, and the following additional ingredients: green chilies, cumin seeds, cumin powder, garam masala, red chili powder, and salt. The ingredients in this bowl are mixed well to form a homogenous whole.

3. The dough is divided into equal parts, and each part is rolled into a ball.

4. Flatten one portion of the dough, and roll it out just enough until it becomes a round, thick disc. Place a heaping tablespoon of the paneer filling right in the middle, and be careful not to combine the inside ingredients when you fold the disk in half and pinch the edge to seal it.

5. Collect the dough’s edges and roll them around the filling. This gathers and pinches everything together.

6. Gently flatten the filled dough ball and roll it out into a paratha with a rolling pin. Dust with flour as needed.

7. Warm an iron pan or skillet over a medium flame. Lay the paratha onto the skillet, heated but not too hot.

8. For about 1-2 minutes, cook each side until bubbles form. Apply ghee or oil around the edges and flip the paratha.

9. Apply gentle pressure and continue cooking until both sides are golden brown and thoroughly cooked.

10. Serve the palak paneer paratha hot, with butter and your choice of chutney or yogurt.

Equipment Needed

1. Mixing bowls (at least two)
2. Measuring cups and spoons
3. Grater
4. Knife
5. Cutting board
6. Rolling pin
7. Pastry brush (optional)
8. Skillet or iron pan
9. Spatula
10. Clean kitchen towel or plastic wrap (for covering the dough)

FAQ

• What is the best way to chop spinach for the paratha?Chop the spinach very finely to make sure that it distributes itself well throughout the dough, adding just the right amount of moisture and flavor to make the parathas truly taste like parathas.
• Can I use frozen spinach instead of fresh?Certainly! Using frozen spinach is acceptable. Completely thaw the spinach and be sure to remove as much water as possible before you chop and add it to the dough.
• How do I prevent the stuffing from coming out while rolling?Evenly distribute the paneer and mix the stuffing well with it. Make sure to seal the dough properly and handle it with care while rolling.
• Is there a substitute for paneer?Ricotta cheese or very firm tofu can be used as substitutes, but they do have slightly different flavors.
• Can this dough be stored in advance?Sure, you can make the dough ahead of time and keep it in the fridge. Just be sure to let it warm back to room temperature before you roll it out; otherwise, you’ll have some broken dough on your hands.
• What is the ideal thickness of the paratha?The paratha should be rolled to a medium thickness, which is around 2 to 3 millimeters. This ensures even cooking without the paratha becoming too crispy or remaining doughy.
• Is there a way to make this paratha gluten-free?You may use gluten-free flour blends or chickpea flour, although the texture will differ from traditional whole wheat parathas.

Substitutions and Variations

You can substitute kale or Swiss chard for a completely different flavor and texture.
If paneer is unavailable, substituting with ricotta cheese or firm tofu is suggested.
Green chilies: For a similar heat level, you can use jalapeños or serrano peppers.
Garam masala: You can use a mixture of equal parts cumin, coriander, cardamom, black pepper, and cinnamon to make a homemade substitute.
Ghee or oil: Olive oil or coconut oil can be used as alternatives to ghee for cooking and kneading.

Pro Tips

1. Rest the Dough Allow the dough to rest for at least 20-30 minutes after kneading. This helps relax the gluten, making the dough easier to roll out and resulting in softer parathas.

2. Squeeze Spinach Dry Make sure to squeeze out excess water from the finely chopped spinach before mixing it with the paneer. This helps prevent the filling from becoming too moist and potentially breaking the parathas while rolling.

3. Grate Paneer Finely Use the fine side of the grater for the paneer to ensure the filling is smooth and easy to encase within the dough. A smooth filling makes it less likely to break through the dough as you roll the parathas.

4. Temperature Control Start cooking the parathas on a medium flame. If the heat is too high, the outside may burn while the inside remains uncooked. Once bubbles appear, adjust the heat as necessary to ensure even cooking.

5. Roll Evenly When rolling out the parathas, apply even pressure and move the rolling pin gently. Dust with flour as needed, but avoid over-dusting to maintain the paratha’s flavor and texture.