Paneer Methi Paratha

Paneer, who doesn’t like it? It is filling, creamy, cheesy, protein packed of course some fat too, all in one which can satisfy anyone. Ask any non-Indian, most likely they will answer that they have had palak paneer. Its super easy to make from scratch at home, recipe here. It’s so versatile that both savory and sweet dishes such as Sandesh could be prepared. It could be used as cheese cubes along with other vegetables, as an appetizer in tandoori paneer, or as a stuffing in breads which I will share here. I also marinate in yogurt/ginger/garlic/chili paste mixture and grill it. It tastes fantastic with all those flavors and the smoky smell that comes grilling. It’s bland but in a good way because it can absorb the flavor and spices that you add to it or the sauce it is soaking in. Nowadays low fat versions of paneer are available in the supermarket and thats what I use for my family so that I can advantage of it’s versatility, its nutrients, wholesomeness without feeling guilty of eating too much fat.

Paratha ready to be cooked

Paratha ready to be cooked

Prep Time: 20 mins
Cook Time: 30 mins
Makes: 12 approx.


  • 1 cup grated paneer 
  • 1 bunch methi (fenugreek leaves) finely chopped
  • 2 cloves of garlic minced
  • 1 tsp ginger minced
  • 1 tsp chili powder or per taste
  • 1/2 tsp ajwain seeds
  • 1/2 tsp coriander powder
  • Salt per taste
  • Oil or ghee for cooking
  • Green chili (optional)
  • 2 cups whole wheat flour

Hot Paneer Methi Paratha

Hot Paneer Methi Paratha served with raita


Mix the spices, ginger, garlic, paneer, methi with some salt and taste. Adjust for seasonings. Add finely chopped green chilies if needed. Add the ajwain seeds, some salt, 1 tsp oil and a little water to the flour and knead well to form a dough a little stiffer than a pizza dough. Take some dough and roll in between your palms to form a ball. Using a rolling pin, roll it about 3- 4 inches in diameter. Place a spoonful of the mixture in the center, bring all the outer edges of dough to close the stuffing. Roll it again until the desired size which is about 13 – 15 inches or per your desired thickness. Heat a pan, and place this rolled out paratha for about 1 min or so and flip it. Cook for another minute or until you see brown spots underneath and then flip again. Drizzle from oil or ghee, about 1/2 tsp, press with a spatula all over, flip and again press until you see it golden brown spots. Serve hot with some mango pickle and raita.

Hot Paneer Methi Paratha

Hot Paneer Methi Paratha

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8 Responses to Paneer Methi Paratha

  1. Rashmi says:

    looking perfect for weekend breakfast…

  2. Kim says:

    It looks really really good… Like Rashmi said, it’d be perfect for “Sunday Brunch”

  3. jmait says:

    This looks irresistible! I must make this this week. Thank you for the recipe and mouthwatering photos!

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