Palak Paneer Paratha (Spinach Cottage Cheese Stuff | How to make Palak Paneer Paratha (Spinach Cottage Cheese Stuffby Shyamala KumarCreated on 26th Nov 2016

  • Palak Paneer Paratha (Spinach Cottage Cheese Stuff, How to make Palak Paneer Paratha (Spinach Cottage Cheese Stuff
  • Palak Paneer Paratha (Spinach Cottage Cheese Stuff, How to make Palak Paneer Paratha (Spinach Cottage Cheese Stuff
Palak Paneer Paratha (Spinach Cottage Cheese Stuffby Shyamala Kumar
  • Palak Paneer Paratha (Spinach Cottage Cheese Stuff | How to make Palak Paneer Paratha (Spinach Cottage Cheese Stuff (46 likes)

  • By Shyamala Kumar
    Created on 26th Nov 2016

A simple, easy-to-make recipe that tastes scrumptious with the goodness of palak and paneer! A power-packed tiffin option that keeps our tummy happy till the next meal. Moreover, it is a good way of making fussy kids eat greens like palak..

  • Prep Time15mins
  • Cook Time15mins
  • Serves3People
Palak Paneer Paratha (Spinach Cottage Cheese Stuff

Ingredients

  • For Dough:
  • Whole Wheat Flour/Aata-1 cup
  • Spinach/Palak puree-1/2 cup
  • Carrom seeds/Ajwain-1/2 tsp
  • Oil-1 tbspn
  • Salt to taste
  • water to knead
  • For stuffing:
  • Cottage Cheese/Paneer-1/2 cup, grated
  • Onion-1 small sized, finely chopped
  • Garlic-2 cloves, finely chopped
  • Green Chilly-1 medium, finely chopped
  • Fresh Coriander-2 tbpns, finely chopped
  • Jeera ( Cumin) Powder-1/2 tsp
  • Garam masala-1/4 tsp
  • Salt to taste
  • Oil- 1 tbspn and also as required for cooking parathas

Steps

  1. Wash palak well and make puree by adding little amount of water. In a large bowl, add flour, ajwain, oil and salt. Mix well till it looks like bread crumbs.
  2. Add palak puree and knead well into a soft dough. If required sprinkle water while kneading. Keep it covered for 15 mins.
  3. To prepare filling: Heat oil and saute finely chopped garlic, green chillies. Add onion, salt and saute; till it turns golden. Add grated paneer, jeera powder, garam masala powder and finely chopped fresh coriander leaves. Mix well and remove from flame.
  4. Take lemon-sized dough and roll it into small circle. Place a tbspn amount of filling and bring together the edges and roll it into a paratha. Roast the paratha on a hot tava with a tsp of oil till they are well roasted on both sides.
  5. Serve hot with pickle of your choice and fresh curd or wrap them in aluminium foil and pack the tiffin .
  • Bharat Aurangabadkara month ago

    It's recipe to die for

  • Shyamala Kumar2 months ago

    Thnx Usha :)

  • Usha Narayan2 months ago

    Thank you. Very nice

  • Shyamala Kumar5 months ago

    My pleasure :relaxed:

  • Anupma Wadhwa5 months ago

    Thanks Shyamala.....would definitely try it

  • Shyamala Kumar5 months ago

    @Megha Yadhav... :blush:

  • Shyamala Kumar5 months ago

    @Anupma Wadhwa..paneer to be added after sauting onions..missed out mentioning in the recipe..now updated.. :blush: I have pureed raw palak to knead aata..blanching is not required as it will get cooked while roasting

  • Megha Yadav5 months ago

    Sorry shyamla ji

  • Megha Yadav5 months ago

    Thanks Shiva I love paneer recipes

  • Anupma Wadhwa5 months ago

    When do we add paneer and should the palak be boiled

  • Shyamala Kumar5 months ago

    Thnx Shiva Pande :blush:..plz try this....tastes awesome

  • Shiva Pande5 months ago

    Looks so amazing! would make it very soon...