Loading...
A savory, spiced crumble of fresh paneer, onions, and herbs, perfect for stuffing into whole wheat parathas. This classic Punjabi filling is quick to prepare and makes for a delicious and protein-packed meal.
Prepare the Paneer: Take the block of paneer and place it on a plate or in a mixing bowl. Use a fork or your hands to crumble it into a fine, even texture. Ensure there are no large lumps. If your paneer seems watery, gently squeeze it in a muslin cloth to remove excess moisture before crumbling. This step should take about 3-4 minutes.
Add Aromatics: To the crumbled paneer, add the finely chopped onion, green chilies, fresh coriander leaves, and ginger paste. The onions must be very finely chopped to prevent them from tearing the paratha dough when rolling. This step will take about 5 minutes.
Incorporate Spices: Sprinkle all the dry spice powders over the mixture: red chili powder, garam masala, amchur powder, coriander powder, and ajwain. Crush the kasuri methi between your palms as you add it to release its aroma. Finally, add the salt. This step should take about 2 minutes.
Mix Gently: Using a light hand or a spoon, gently mix all the ingredients together until they are well combined. Avoid mashing or overmixing, as this can make the paneer release water and turn the stuffing pasty. Taste and adjust seasoning if necessary. The stuffing is now ready to be used. This step will take about 3-4 minutes.
A savory, spiced crumble of fresh paneer, onions, and herbs, perfect for stuffing into whole wheat parathas. This classic Punjabi filling is quick to prepare and makes for a delicious and protein-packed meal.
This punjabi recipe takes 15 minutes to prepare and yields 4 servings. At 224.43 calories per serving with 12.2g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Add 1/4 cup of grated mozzarella or processed cheese to the mixture for a gooey, cheesy paratha.
Incorporate 1/4 cup of finely grated vegetables like carrots, cabbage, or bell peppers for added nutrition and crunch. Ensure you squeeze out the water from the vegetables before adding.
Replace paneer with an equal amount of crumbled firm or extra-firm tofu. Press the tofu well to remove all water before crumbling.
Add 2 tablespoons of finely chopped fresh mint leaves along with the coriander for a refreshing flavor.
Paneer is a high-quality protein source, crucial for muscle building, tissue repair, and overall body function, making it a great choice for vegetarians.
This stuffing is packed with calcium from paneer, which is essential for maintaining strong bones and teeth, and plays a role in nerve function.
The inclusion of spices like Ajwain (carom seeds) and ginger is known to improve digestion, reduce bloating, and alleviate indigestion.
One serving of this paneer paratha stuffing (approximately 95g or 1/2 cup) contains around 190-210 calories. This does not include the calories from the paratha dough or the ghee/oil used for cooking.
Yes, it can be a healthy option. Paneer is an excellent source of protein and calcium. The spices used, like ajwain, aid digestion. To keep it healthy, use low-fat paneer and be mindful of the amount of ghee or oil used when cooking the parathas.
The stuffing can become watery due to excess moisture in the paneer or from the onions after adding salt. To prevent this, always press your paneer to remove water and add salt just before you are ready to stuff the parathas.
Yes, you can prepare the stuffing mixture (without salt) and store it in an airtight container in the refrigerator for up to 2 days. Add salt just before you plan to make the parathas.
Yes, you can use frozen paneer. Thaw it completely by placing it in warm water for 20-30 minutes. Once soft, drain the water and gently squeeze the paneer to remove as much moisture as possible before crumbling.
This usually happens if the stuffing has large chunks or is too moist. Ensure your onions are finely chopped and the paneer is dry. If the dough tears, you can patch it with a small piece of dough and dust it with flour before continuing to roll gently.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A hearty and protein-packed Punjabi dhaba classic. Creamy mixed lentils are simmered with spices and topped with a flavorful egg scramble. Perfect with hot rotis or rice for a satisfying meal.
A classic Punjabi dhaba-style dish featuring golden-fried hard-boiled eggs simmered in a rich, spicy, and tangy tomato-onion gravy. This hearty curry pairs perfectly with roti or naan for a satisfying meal.
