This Palak Paneer paratha is made with whole wheat, spinach, paneer, and warming spices. Packed with protein, this wholesome Indian flatbread is simply delicious for any meal of the day or for packed school lunches too.
About this Palak Paneer Paratha without stuffing:
I love making parathas as they make a wholesome meal effortlessly. Plus they make a fantastic make ahead dish and freezer friendly too. And what if I tell you this Spinach Paneer Paratha is actually simpler to make than most stuffed parathas?
In this paratha recipe, instead of making a spinach and paneer stuffing, we make a soft dough with whole wheat flour (atta), spinach, paneer, and spices. Just like a roti recipe!
Then roll, cook on the tawa, and enjoy. How simple is it? Store in a casserole and enjoy for any meal of the day - perfect for breakfast or lunch/dinner. Serve with yogurt or raita and pickle for a wholesome meal.
Ingredients for Whole Wheat Spinach and Paneer Paratha:
- Spinach leaves - Baby spinach or tender spinach leaves work best in this recipe. If you have access, use washed organic spinach leaves. In this recipe, we will be blending the spinach with ginger, garlic, and green chilies.
- Paneer - I use store-bought paneer, easily available in Costco, Tesco, Sainsbury's, or any Indian grocery stores. Remember to soak it in hot water for at least 10 minutes before crumbling and adding it to the dough.
- Ginger, Garlic, and Green Chilli - I add fresh ginger, garlic, and green chili to the blender along with spinach.
- Spices - In my paratha recipe, I add ground cumin, ground coriander, and garam masala.
- Whole Wheat flour - Pillsbury's or East End Chakki atta that is finely ground is my go-to flour for making parathas and rotis.
How to make Palak Paneer parathas? step by step
In a blender jar, add the spinach, chilli, ginger, and garlic. Blend to a smooth puree. If needed, add a splash of water.
To a large mixing bowl, add the spinach puree, grated or crumbled paneer, spices - cumin, coriander, garam masala, and salt. Combine together and knead to a soft dough. Cover and set aside for 15 minutes (if time permits).
Divide this dough into 12 equal portion balls.
Pick one ball, dust in whole wheat flour, and roll to a 6-7 inch circle. Transfer to a heated tawa and cook on both sides until you see golden brown spots. Remember to press with a spatula; this will help the paratha to fluff up.
Brush or drizzle ghee if you like on top of the paratha. Repeat the process with the remaining parathas.
How to serve Palak Paneer parathas?
For breakfast, serve with Indian lemon pickle, yogurt, ketchup, a slather of butter on the top, and a cup of masala chai.
For lunch/dinner, serve alongside cucumber raita or vegetable raita and a curry like chana masala or tarka dal, along with a cup of chaas.
Planning to send parathas for school lunch box, remember to cool the parathas, pack them in foil and then pack it. Hot parathas tend to leave moisture inside the foil.
Storing Palak Paneer Paratha:
In the fridge: Store the cooled palak paneer parathas in an airtight container in the fridge for up to 2 days. Heat thoroughly in the microwave or on a tawa and serve.
In the freezer: Allow the parathas to cool on a wire rack. Place parchment paper/plastic sheet between the 2 parathas and freeze for up to 3 months. Reheat: Remove the parathas from the freezer and thaw them in the microwave for 30 seconds. Then heat them on a tawa/pan on both sides and serve.
Tips
When using paneer in paratha, always soak the paneer in hot water for at least 10 minutes to rehydrate. Then drain and use as in the recipe.
Always store the stacked paratha in a casserole dish to keep it soft and warm.
Use washed spinach if you can. This will ensure you are not using additional water in the dough and eliminate one step of washing.
Knead the dough and set it aside for at least 15 minutes for soft parathas.
Variations
Don't have paneer, use extra firm tofu instead to make Spinach tofu paratha.
Vary the spices to your liking. You can also add amchur powder (mango powder), kasuri methi and chilli powder.
Instead of spinach puree, you can add sweet potato or pumpkin puree to make this paratha.
More Indian flatbreads
Pumpkin flatbread
Easy Palak Paneer paratha recipe below
Palak Paneer paratha (Indian spinach paneer flatbread)
Print Pin RateIngredients
- 300 g whole wheat flour about 2 ½ cup chakki atta
- 75 g spinach
- 100 g paneer
- ¼- ½ cup water or as needed
- 1-2 green chilli
- 1 inch ginger
- 1 clove garlic
- 1 ½ teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- 2 teaspoon oil
Instructions
- In a blender jar, add the spinach, green chilies, ginger and garlic and blend to a smooth puree, to make about ¾ cup of puree. If needed add a splash of water to blend.
- In a mixing bowl, combine the whole wheat flour, salt, ground cumin, garam masala, palak puree, and grated paneer. Knead into a soft and pliable dough. If needed, add a little water to knead the dough. Add oil and knead the dough again. Cover and let it rest for 15 minutes.
- Divide the dough into 12 equal portions. Take one portion at a time, dust it with flour, and roll it into a thin paratha about 6-7 inches in diameter.
- Heat a non-stick pan or tava over medium heat. Place each paratha on the pan and cook for a few minutes until bubbles start to appear. Flip the paratha and cook for another 30-40 seconds until golden brown spots appear. Press with a flat spatula to ensure even cooking. Optionally, brush the cooked paratha with oil or ghee.
- Stack the cooked paratha in a casserole dish to keep them warm until ready to serve. Serve hot.
Sandy says
We found the recipe so simple to make. Even my fussy eater loved the green parathas.
caroline says
Wow, this recipe looks absolutely delicious! I can't wait to try it out this weekend. Thanks for sharing!