A super simple and delicious Palak Paneer Cheese Paratha recipe. That’s packed with flavors and high in proteins from the Palak and Paneer. These parathas have the added touch of spices and herbs making them absolutely delicious.
These are super flavorful and mouth watering Parathas. Packed with flavors of Fresh Spinach, Paneer, Cheese, Cumin, Ginger, Green Chili and lots of Cilantro.
Who doesn’t love PARATHAS ???
Well, I sure do and I’m always trying to find ways of making Parathas without a fuss. So, here I’m sharing with you an Indian Desi Flatbread also known as Parathas. These taste just like your eating Palak Paneer Subzi (Curry) but even more tastier.
The best thing about these Parathas is that their not just perfect for breakfast. They can also be a perfect idea for lunch or dinner.
Parathas or any curry dish that calls for Paneer always taste better with Home Made Paneer. But, just like most of us I always keep store bought paneer available in the fridge for a quick meal prep.
I had actually made these Parathas for dinner the other night and paired them up with some homemade Cucumber Raita. I had made the raita from my homemade Yogurt.I also had some Cilantro Chutney and Spicy Mango Pickle.
The side condiments compliment well with these parathas. But, honestly these Palak Paneer Cheesy Parathas taste so delicious just on their own that nothing else is really needed !!
Too really enjoy these parathas to the fullest is by adding a huge dollop of Desi GHEE. Add right before serving…. Trust me …..this will make you feel so satisfied that you’ll be asking for seconds and thirds.
The Palak Dough can also be used to make plain parathas without stuffing them with the Paneer Mixture. These Plain Palak Parathas can go so well your favorite subzi (curry).
These flatbreads are so vibrantly green! The best part is when the melted paneer, cheese, onions and spices all oozes out of the paratha. It’s absolutely HEAVEN !! This can seriously give anyone a FOOD COMA !
These flatbreads are somewhat similar to Paneer Parathas. I find these to be a bit more on the healthier side with the added touch of SPINACH PUREE.
If your a Paratha lover then you may also like these:
Before You Go …….
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Palak Paneer Cheesy Paratha
- Mortar Pestle
- Stand Mixer or Mixing Bowl
- Food Processor
- 2 cups Whole Wheat Flour Atta
- ½ tsp Freshly crushed Cumin Seeds Jeera
- 1½ cups Spinach Puree
- ½ tsp Salt
- 2 tbsp Oil
- ¼ cup Water
- Flour for dusting paratha
Paneer Cheese Stuffing
- 1 cup Paneer Cut into small cubes
- 1 medium Red Onion Chopped into small cubes
- 1 tsp Ginger Grated Ginger
- 2 Green Chilis
- ½ cup Fresh Cilantro Washed and roughly chopped
- 1 cup Mixed Cheese Marble Cheese, Mozzarella, Cheddar Cheese & Monterey Jack
- Salt to taste
- 1 tsp Mango Powder Amchur Powder
- 1 tsp Freshly Crushed Cumin Seeds Jeera
- Oil for frying
- Prepare a large pot with water and bring to boil, also prepare a large bowl with ice in it and cold water.
- Once the water comes to a boil add in wash spinach and blanch for about 2 minutes only and then right away remove and place into the Ice Cold water. ( This helps retain the vibrant green color of the Spinach)
- Drain Spinach out of cold water and blend to a fine puree. ( no additional water is require )
- Take Whole Wheat Flour into the bowl of your Stand Mixer or a large bowl. Add salt, freshly crushed Cumin Seeds and Spinach Puree and Oil
- Combine all ingredients together and then slowly add water as needed. The dough needs to Semi Soft so make sure to add water very slowly and knead.
- Once kneaded to Semi Soft Dough, apply oil all over dough and cover and keep aside for 15 minutes.
Paneer Cheese Stuffing
- Into a Food Processor, add in cubed paneer, green chilis, ginger, fresh cilantro, roughly chopped red onion and pulse till paneer has a crumbly texture and the chilis and cilantro is full chopped.
- Remove mixture to a large bowl, add in fresh crushed cumin seeds, salt to taste, mango powder and 1 cup of mixed Cheese.
- Combine the mixture well and keep aside.
- Take a large lemon size ball of the dough, roll in your hands to shape a round ball and flatten between the palms of your two hands.
- Now start pressing the edges of the flat disc out using your thumbs continuously moving clockwise til a medium size disc is formed.
- The center of the disc should not be too thin or thick just the edges should be thin, The edged out ball should be the size of your palm.
- Take a lemon size of the Paneer Cheese Mixture and place in the center of the flat dough disc.
- Start to put all of the edges together to seal the mixture up.
- Gently seal the top and and roll in your hands to seal up any openings and dust with flour.
- Gently press down the dough with the tips of your fingers until it has flatten
- Then gently roll out to a 6 inch paratha or the desired size you like.
- Heat up a tawa or griddle on medium heat.
- Carefully lift the paratha and transfer to hot tawa. Once bubbles appear on the top of the paratha flip over, cook both sides til brown spots appear on both sides.
- Apply oil and cook both sides till nicely brown.
- Repeat with the rest of the dough and paneer cheese mixture.
- Serve Hot with Cucumber Raita, Cilantro Chutney or Pickle.
- If you don’t have a mortar pestle to crush the Cumin then grind to a course powder.
- Paneer can be substituted with tofu for a Vegan version of Parathas.
- If you like spicy Parathas then increase the number of Green Chilies.