I was thinking of posting this Palak Paneer recipe for last few days but somehow couldn't manage time for doing so. Anyway, better late than never, this Palak Paneer recipe is suitable for consumption on breakfast, lunch or even dinner. Personally, I always prefer parathas over dinner. I just put a variety of ingredients together, sometimes leftover vegetables from previous meal, to concoct a nice innovative albeit appetizing dinner.
For more such Paratha recipes, click the links below:
Aloo Methi Paratha
Aloo Gobi Paratha
Ingredients: (make 5-6 parathas) Cooking time: 30-45 minutes
ü 2 cups palak or spinach (blanched)
ü 2 cups whole wheat flour
ü 2-3 green chillies
ü 1 tsp cumin powder
ü 1 tsp coriander powder
ü 1 tbsp yogurt
ü 1 1/2 tsp amchur or dry mango powder
ü 1 tsp garam masala powder
ü Salt to taste
ü White oil for frying
ü 1 cup paneer (grated)
ü 50 gm coriander leaves (chopped)
ü 2-3 green chillies (finely chopped)
ü 1 tbsp lemon juice
ü 1 tsp ajwain or carom seeds
1) Grind blanched spinach and green chillies into smooth paste. Add yogurt, cumin powder, coriander powder, amchur powder, garam masala powder and salt to the paste and stir to mix. Pour this paste to the flour and knead smooth dough. While kneading, if required, add water in small quantity. (I didn't add water though, the water in the spinach paste was sufficient enough for working into smooth dough.)
2) Now divide the dough into small balls as shown in the picture. Meanwhile, get the filling ready by combining the ingredients, as mentioned above, together into a mixture.
3) Roll each ball out into circular shape of 4 inches in diameter. Put spoonful of the paneer mixture in the middle and wrap it in. Dredged generously in flour, roll the balls out again into paratha.
4) Roast them in hot oil. Serve hot with any favourite pickle or chutney of yours.