Sanjeev Kapoor

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Palak Paneer Paratha  Recipe

Spinach and paneer mixed together to stuff these delicious paranthas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Servings : 4

Palak Paneer Paratha

Main Ingredients

Spinach, Paneer (Cottage cheese)





Level Of Cooking



  • Spinach blanched and chopped
    1 cup
  • Paneer (Cottage cheese) grated
    1 cup
  • Whole wheat flour (atta)
    2 cups + f
  • Ghee
    1 tablespo
  • Ginger finely chopped
    1 tablespoon
  • Cumin seeds
    1 teaspoon
  • Green chilli finely chopped
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1/4 teaspoon
  • Coriander seeds roasted and crushed
    1 tablespoon
  • Salt
    to taste
  • Chaat masala
    1/2 teaspoon
  • Onion finely chopped
    1 medium


Step 1

Add salt to the wheat flour and knead into soft dough with sufficient water. Heat 1 tbsp ghee in a non stick pan, add ginger, cumin seeds and green chilli and sauté till fragrant.

Step 2

Add spinach and sauté for a minute.Add turmeric powder, red chilli powder, crushed coriander seeds, salt, chaat masala and sauté for 2-3 minutes.

Step 3

Transfer this mixture into a bowl. Add paneer and onion and mix well.Heat a non sticktawa. Divide dough into equal portions and roll them into rotis.

Step 4

For each parantha, spread spinach mixture on one roti and cover it with another roti. Press the edges slightly to seal and roll it further into a parantha.

Step 5

Place a parantha on the hot tawa and cook for 1 minute. Flip and apply a little ghee, flip again and apply a little ghee on the other side too.

Step 6

Cook, turning sides till evenly golden on both the sides. .Transfer onto a serving plate and serve hot.

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