gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha |
by Tarla Dalal

gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with 50 amazing images.

gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha is a wholesome one dish meal. Learn how to make spinach and cauliflower paratha.

To make gobhi paneer palak paratha, Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree. Combine the wheat flour, salt and ghee in a deep bowl and mix well. Add the spinach puree and knead to a soft dough by using enough water. For the stuffing, heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the green chillies and ginger and sauté on a medium flame for a few more seconds. Add the cauliflower, coriander, paneer and salt, mix well and cook on a medium flame for 2 minutes.

Then to make spinach and cauliflower paratha, divide the dough and stuffing into 8 equal portions. Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre. Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter. Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides. Repeat with the remaining dough portions and stuffing to make 3 more parathas. Serve hot with fresh curds.

Punjabis love food and if it is a paratha made with a perfect combination of paneer, herbs and spices, then it is a perfect breakfast as well as a meal for them. This spinach and cauliflower paratha fulfils all these criteria.

This lip-smacking gobhi paneer palak paratha tastes best when served hot with pickles, but all the health conscious can benefit by serving it with probiotic curd. The added advantage is that these parathas can also be carried in a dabba.

These unusual, yet delicious healthy Punjabi gobhi paratha are all in one with loads of zinc, vitamin A and vitamin C for shiny hair. The fibre from the use of veggies and whole wheat flour will satiate you for long hours too!

Tips for spinach and cauliflower paratha. 1. Serve healthy spinach and cauliflower paratha with curds. See how to make dahi. 2. Always use a spatula and press down while cooking the paratha. This must be done all over the gobi paneer palak paratha as we want all sides cooked evenly. 3. Serve gobhi paneer palak paratha with lahsun ki chutney. 4. If you find your dough is not soft enough after cooking one paratha, then just combine the dough and add a little water to it and knead again. 5. Serve gobhi paneer palak paratha with aam ka achar.

Enjoy gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | with step by step photos.

Gobhi Paneer Palak Paratha, Spinach and Cauliflower Paratha

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Gobhi Paneer Palak Paratha, Spinach and Cauliflower Paratha recipe - How to make Gobhi Paneer Palak Paratha, Spinach and Cauliflower Paratha

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 cup chopped spinach (palak)
1/2 tsp lemon juice
1/2 tsp ghee
salt to taste

For The Stuffing
1 tsp oil
1/2 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
1 cup grated cauliflower
1/4 cup chopped coriander (dhania)
1 cup crumbled paneer (cottage cheese)
salt to taste

Other Ingredients
2 tsp oil for cooking

Method
For the dough

Combine the spinach and lemon juice along with ¼ cup of water and blend in a mixer to a smooth puree.
Combine the wheat flour, salt and ghee in a deep bowl and mix well.
Add the spinach puree and knead to a soft dough by using enough water.

For the stuffing

Heat the oil in a broad pan, add the cumin seeds and sauté on a medium flame for a few seconds.
Add the green chillies and ginger and sauté on a medium flame for a few more seconds.
Add the cauliflower, coriander, paneer and salt, mix well and cook on a medium flame for 2 minutes.

How to proceed

To make gobhi paneer palak paratha, divide the dough and stuffing into 8 equal portions.
Roll out one portion of the dough into a 75 mm. (3") diameter circle and put one portion of the stuffing in the centre.
Seal the edges and roll out again into a thick paratha of 125 mm. (5") diameter.
Heat a non-stick tava (griddle) and cook on a medium flame using ¼ tsp of oil till it turns brown in colour from both the sides.
Repeat with the remaining dough portions and stuffing to make 3 more parathas.
Serve the gobhi paneer palak paratha hot with fresh curds.

Nutrient values (Abbrv) per paratha

Energy	162 cal
Protein	5.9 g
Carbohydrates	19.8 g
Fiber	3.5 g
Fat	7 g
Cholesterol	0 mg
Sodium	12.5 mg

Click here to view calories for Gobhi Paneer Palak Paratha, Spinach and Cauliflower Paratha

Gobhi Paneer Palak Paratha, Spinach and Cauliflower Paratha recipe with step by step photos

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what is gobhi paneer palak paratha made off?

what is gobhi paneer palak paratha made off? spinach and cauliflower paratha is made from cheap and easily available ingredients in India such as a dough of flour, palak and lemon juice, stuffing of 1 cup grated cauliflower, 1 cup crumbled paneer (cottage cheese), 1/4 cup chopped coriander (dhania), 2 tsp finely chopped green chillies, 1/2 tsp finely chopped ginger (adrak) and salt to taste. See below image of list of ingredients for spinach and cauliflower paratha.

benefits of gobhi

- Low Carb : Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. One cup of cauliflower has only 2.9 grams of carb.
- Weight Loss : One cup of Cauliflower contains only 22 calories and is an excellent vegetable for your health. Eat it often without guilt.
- See 10 benefits of phool gobi.

benefits of palak

- Good Source of Iron : Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone, from the youngest child to the oldest adult. Cooked spinach is an excellent source of iron, a mineral that it particularly important for menstruating women, who are more at risk for iron deficiency.
- Great Source of Insoluble Fiber :
- Raw spinach is very rich in insoluble fibre, 25% having soluble fiber and 75% insoluble fiber. The insoluble fibre contained in spinach has also been associated with protecting the heart and other vital organs from damage. Also known to prevent colon cancer as it removes toxic waste from our body quickly.
- See 17 amazing benefits of palak.

making palak puree

In a mixer put 1/2 cup chopped spinach (palak).

Add 1/2 tsp lemon juice.
Add ¼ cup of water.
Blend to a smooth puree.
Palak puree.

making palak dough

In a bowl put 1 1/2 cup whole wheat flour. You can also use 3/4 cup plain flour (maida) and 3/4 cup whole wheat flour (gehun ka atta).

Add salt to taste. We added 1/4 tsp salt.
Add 1/2 tsp ghee or oil.
Add the palak puree.
Add enough water to make a soft dough. We added 1/4 cup water first and then another 2 tbls water.
Knead into a soft dough. We need a soft dough as this will prevent the paratha stuffing from breaking up when rolling and cooking.

stuffing for gobhi paneer palak paratha

Heat 1 tsp oil in a non stick pan.
Add 1/2 tsp cumin seeeds.
Cook for a few seconds and let the seeds crackle.
Add 2 tsp finely chopped green chillies.
Add 1/2 tsp finely chopped ginger (adrak).

Saute for a few seconds.
Add 1 cup grated cauliflower.
Add 1/4 cup chopped coriander (dhania).
Add 1 cup crumbled paneer (cottage cheese).
Add salt to taste. We added 1/2 tsp salt.

Cook on medium heat for 2 minutes.
Divide gobhi palak paneer stuffing into 8.

rolling gobhi paneer palak paratha

Divide the dough and stuffing into 8 equal portions.
Flatten the dough on the rolling board and dust with flour.
Roll out one portion of the dough into a 75 mm. (3") diameter circle.

Put one portion of the stuffing in the centre.
Bring the sides of the rolled dough together over the stuffing.
Seal the edges together and form a money bag. Flatten that as we are going to roll the dough again.
Roll out again into a thick paratha of 125 mm. (5") diameter. Note that roll the stuffed paratha gently as it has soft paneer which can come out from the sides or top. Not a real issue if a little bit comes out as the paratha will still cook well.

making gobhi paneer palak paratha

To make gobhi paneer palak paratha recipe | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | heat a non-stick tava (griddle) and grease it with oil.

Put rolled paratha on tava.
Cook on hot non-stick tava (griddle) on medium heat for 30 to 45 seconds.
Grease paratha with oil.
Flip over and cook the other side.
Always use a spaltula and press down while cooking the paratha. This must be done all over the gobi paneer palak paratha as we want all sides cooked evenly.

Keep cooking and flipping for a few second. Cook till golden brown. Yout paratha is ready.
Place gobhi paneer palak paratha | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | in serving bowl or plate.
Serve gobhi paneer palak paratha | spinach and cauliflower paratha | healthy Punjabi gobhi paratha | hot.

tips for spinach and cauliflower paratha

Serve healthy spinach and cauliflower paratha with curds. See how to make dahi.
Always use a spaltula and press down while cooking the paratha. This must be done all over the gobi paneer palak paratha as we want all sides cooked evenly.

Serve gobhi paneer palak paratha with lahsun ki chutney.
If you find your dough is not soft enough after cooking one paratha, then just combine the dough and add a little water to it and knead again.
Serve gobhi paneer palak paratha with aam achar.

health benefits of spinach and cauliflower paratha

Spinach and Cauliflower Paratha – a healthy one dish meal.
Spinach adds vitamin A, while cauliflower adds a dose of vitamin C. Both these nutrients together can help in adding glow to skin and boosting immunity.

Paneer, on the other hand, lends protein to support bones and cells.
All health conscious including the diabetics, heart patients and weight watchers can benefit from the fibre that whole wheat flour has to offer.
Serve with a bowl of curd and kachumber to make a hearty meal.