Paneer Paratha Stuffing
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.
For 4 servings
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure paneer is dry. If using store-bought paneer that is in water, press it under a heavy weight for 15-20 minutes to remove excess moisture.
- 2Chop onions as finely as possible. Large chunks of onion can tear the paratha dough during rolling.
- 3For a richer flavor, you can lightly roast 1 tablespoon of besan (gram flour) and add it to the stuffing. This also helps absorb any extra moisture.
- 4Do not add salt to the stuffing until you are ready to make the parathas, as salt draws out moisture from the paneer and onions, making the filling watery.
- 5For a no-onion version, simply omit the onion. You can add a pinch of asafoetida (hing) for flavor.
- 6Let the stuffing rest for 5-10 minutes before using it to allow the flavors to meld together.
Adapt it for your goals.
Cheesy Paneer Stuffing
Add 1/4 cup of grated mozzarella or processed cheese to the mixture for a gooey, cheesy paratha.
Vegetable Paneer StuffingVegetable Paneer Stuffing
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.
Spicy Tofu Stuffing (Vegan)Spicy Tofu Stuffing (Vegan)
Replace paneer with an equal amount of crumbled firm or extra-firm tofu. Press the tofu well to remove all water before crumbling.
Minty Paneer StuffingMinty Paneer Stuffing
Add 2 tablespoons of finely chopped fresh mint leaves along with the coriander for a refreshing flavor.
Why this is on our healthy list.
Excellent Source of Protein
Paneer is a high-quality protein source, crucial for muscle building, tissue repair, and overall body function, making it a great choice for vegetarians.
Rich in Calcium
This stuffing is packed with calcium from paneer, which is essential for maintaining strong bones and teeth, and plays a role in nerve function.
Aids Digestion
The inclusion of spices like Ajwain (carom seeds) and ginger is known to improve digestion, reduce bloating, and alleviate indigestion.
Frequently asked questions
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.