When my parents visited last summer, mom pampered us with many of her signature recipes. Garam garam parathas were on repeat for breakfast and lunches and for my paratha-loving boys, it was the best summer ever! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Learning how to make Parathas from mom was on top of my to-do list. Especially these Palak (spinach) Paneer Paratha that is SO easy to make as the filling needs no cooking. Recently I have gotten so many requests for Paratha recipes that I am super excited to share this recipe with you.
Ingredients to make Palak Paneer Paratha
Baby Spinach - Triple-washed Organic baby spinach works best for this recipe as you do not need to wash it. If you are using regular spinach, make sure to dry it completely using paper towels or a salad spinner to remove any moisturePaneer - I like Gopi paneer as it is made with basic ingredients and has no additives. It is available in Indian grocery stores, Costco as well as whole foods Whole Wheat Flour - Aashirwad brand select Sharbati atta is fine ground and is my go-to flour for roti and parathasGinger and green chili - Homemade ginger paste and green chili paste add ideal heat and bright flavor to the parathasSpices - garam masala, ground coriander, ground cumin, amchur, salt, and Kasoori methi add warmth and earthy aromas.
How to pack Paratha for Lunch Box
Kids love Parathas for lunch. Cut into triangle-shaped pieces using a pizza cutter and make sure they are at room temperature before packing so they do not get soggy.
How to Store Palak Paneer Parathas
Parathas are a perfect make-ahead dish. Keep parchment paper between 2 parathas and refrigerate for 3 to 4 days or freeze for up to 2 months. Take out Parathas as needed and reheat them on a stovetop pan with a few drops of oil.
More Indian Bread Recipes
Aloo Parathas Kale ParathasMethi TheplaCabbage Parathas
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