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Main Ingredients | Spinach (palak) puree, Cottage cheese (paneer) |
Cuisine | Indian,Punjabi |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Palak Paneer Parantha-SK Khazana
- 2 tablespoons Spinach (palak) puree
- 1 cup Cottage cheese (paneer) grated
- 1 cup + for dusting Whole wheat flour (atta)
- to taste Salt
- 2 tablespoons Oil
- 1/2 teaspoon Cumin seeds (jeera)
- 1/2 teaspoon Ginger finely chopped
- 1/2 teaspoon Green chillies finely chopped
- 1 Medium onion finely chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Dried fenugreek leaf (kasuri methi) powder
- 1/2 teaspoon Dried mango powder (amchur)
- for basting Ghee
Method
- Knead together wheat flour, salt and spinach puree with some water to a semi-stiff dough. Add 1 tablespoon oil and knead well. Cover with a damp cloth and set aside.
- Heat remaining oil in a non-stick pan. Add cumin seeds, ginger and green chillies, mix and sauté for 30 seconds.
- Add onion and sauté till it turns translucent.
- Add cumin powder, garam masala powder, dried fenugreek leaves powder, salt and dried mango powder, mix well and cook for a minute. Add some water, mix and cook for a minute or till dry.
- Take cottage cheese in a bowl, add the sautéed mixture and mix well. Set aside to cool.
- Divide the dough into equal portions, stuff each portion with some cottage cheese mixture and shape into balls, Dust with some flour and roll out into paranthas.
- Heat a non-stick tawa. Place the paranthas, one at a time, on it and cook, turning and basting with ghee, till well cooked and lightly browned on both the sides.
- Serve hot with yogurt and pickle.
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