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Palak Paneer Paratha

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Palak Paneer Paratha

Restaurant Style Palak Paneer Flavours in a Paratha

  • Suitable for vegetarian

Tasty Palak Paneer Sabji In a Breakfast Special Parantha.

  • 40 mins
  • Serves 4
  • Easy



Double the Delight! 🌿✨ Watch and learn as we whip up two lip-smacking variations of Palak Paneer Paratha! Whether you’re craving a classic or feeling adventurous, these recipes will satisfy your taste buds. Get ready to dive into a world of flavors! 🍽️🎥



Spinach leaves (पालक पत्ता) – ½ kg (1 bunch)

Salt (नमक) – a generous pinch 

Sugar (चीनी) – a pinch 

Iced Water (बर्फ का पानी)

Mint leaves (पुदीना) – ½ cup 

Fresh Coriander (ताज़ा धनिया) – 1 cup 

Garlic cloves (लहसुन) – 2 nos

Green Chilli (हरि मिर्च) – 1-2 nos

Kasoori Methi (कसूरी मेथी) – 2 tsp


For Dough 

Whole Wheat Flour (आटा) – 1 cup

All Purpose Flour (मैदा) – 1 cup

Salt (नमक) – ½ tsp

Ghee (घी) – 1 tbsp


For Stuffing 

Paneer crushed (पनीर) – 2 cups (400 gms)

Onion chopped (प्याज़) – 3 tbsp

Cumin (जीरा) – 1 tsp

Ginger chopped (अदरक) – 2 tsp

Green chilli chopped (हरि मिर्च) – 2 nos 

Chilli powder (मिर्च पाउडर) – ¾ tsp

Coriander powder (धनिया पाउडर) – 2 tsp 

Salt (नमक) – to taste

Coriander chopped (ताज़ा धनिया) – handful


For Cooking

Oil (तेल) – for cooking 








For Palak Paneer Paratha, wash the spinach leaves thoroughly and put them in boiling water. Sprinkle a pinch of salt and sugar. Cook it just for 30 to 40 seconds and immediately dip them into iced water to retain the colour. Now, take the spinach out of the water and squeeze gently.
Add the spinach, mint leaves, coriander leaves, garlic cloves, green chillies, and kasoori methi in a mixer grinder jar. Grind them all into a fine puree.
Let’s make the dough! In a flat bowl, add atta, refined flour, salt, ghee and then add the spinach puree. Make a nice soft dough by kneading it well. You can keep the the in fridge for a few minutes to tighten the dough.


For the stuffing, mix together crushed paneer, onion, cumin, ginger, green chillies, chilli powder, coriander powder, salt and finely chopped coriander leaves.
Divide the dough into equal-sized balls. Take one ball and roll it into a thin disc on a lightly floured surface. Brush some oil and spread the stuffing evenly on it, press it gently and roll it. Now, leave some space on top and bottom end of the roll and slit it from the middle. Lift the layers part up and roll it like a lacha paratha.


We can also use the traditional method. Take one ball and flatten on gently with your hand. Place a spoonful of the prepared stuffing in the centre of the disc. Gather the edges of the dough and bring them together to seal the filling. Flatten it and roll it with a rolling pin.
Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot tawa and cook for a minute. Flip the paratha and spread a little ghee or oil on the cooked side. Flip it again and apply ghee or oil on the other side. Press gently with a spatula and cook until both sides turn golden brown.
Enjoy it with some butter, curd and pickle!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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