How to make Palak Paneer Parantha-SK Khazana -

These paranthas with the combination of spinach and cottage cheese are just too tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach (palak) puree, Cottage cheese (paneer) (पनीर)

Cuisine : Indian, Punjabi

Course : Breads

For more recipes related to Palak Paneer Parantha-SK Khazana checkout Palak Paneer Parantha . You can also find more Breads recipes like Paushtik Bajre Ki Roti Fig Bread Makki Di Roti Aloo Chur Chur Parantha - SK Khazana

Palak Paneer Parantha-SK Khazana

Palak Paneer Parantha-SK Khazana Recipe Card


Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Paneer Parantha-SK Khazana Recipe

  • Spinach (palak) puree 2 tablespoons

  • Cottage cheese (paneer) grated 1 cup

  • Whole wheat flour (atta) 1 cup + for dusting

  • Salt to taste

  • Oil 2 tablespoons

  • Cumin seeds (jeera) 1/2 teaspoon

  • Ginger finely chopped 1/2 teaspoon

  • Green chillies finely chopped 1/2 teaspoon

  • Medium onion finely chopped 1

  • Cumin powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Dried fenugreek leaf (kasuri methi) powder 1/2 teaspoon

  • Dried mango powder (amchur) 1/2 teaspoon

  • Ghee for basting


Step 1

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.

Step 2

Heat remaining oil in a non-stick pan. Add cumin seeds, ginger and green chillies, mix and sauté for 30 seconds.

Step 3

Add onion and sauté till it turns translucent.

Step 4

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.

Step 5

Take cottage cheese in a bowl, add the sautéed mixture and mix well. Set aside to cool.

Step 6

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.

Step 7

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.

Step 8

Serve hot with yogurt and pickle.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.