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Paneer Paratha

Serves 4

Ready in 50 mins

Cumin Chilli & Turmeric paneer

  • High Protein, Vegetarian

Paneer is PERFECT in parathas because it stays soft and creamy without melting. Golden, flaky flatbreads stuffed with spiced paneer, green chilli and coriander, served warm with yoghurt and chutney. Tip: these freeze really well, so make a batch and keep them on hand for quick lunches or dinners.

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Ingredients
Method

Ingredients

  • 400g Cumin, Chilli & Turmeric Paneer, grated or crumbled
  • 1 tsp neutral oil
  • 1 tsp black mustard seeds
  • ¼ tsp asafoetida
  • 2 green chillies, finely chopped (deseeded if preferred)
  • Handful of fresh coriander, finely chopped
  • ¾ tsp fresh ginger, grated
  • ½ tsp red chilli powder
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • 1 tbsp lime juice
  • 1 tsp salt, or to taste
  • ½–1 small boiled potato, mashed (optional)
  • 1 tbsp breadcrumbs, if needed (optional)
  • Traditional dough
  • 125g wholemeal flour
  • Pinch of salt
  • 1 tbsp neutral oil
  • 125ml warm water
  • Quick dough
  • 125g self-raising flour
  • 175g thick Greek yogurt
  • Pinch of salt
  • To serve:
    • Yogurt
    • Chutney

Method

  1. If using, heat the oil and briefly fry the mustard seeds until they pop, then stir in the asafoetida and ginger. Mix with the paneer, chillies, coriander, spices, lime juice and salt, adding the mashed potato if using. If the filling feels too wet, stir through a little breadcrumb.
  2. Mix together either the traditional or quick dough ingredients until smooth, then leave to rest. Divide into equal balls, roll each into a small circle, place a generous spoonful of filling in the centre, seal the edges and gently roll out again into a paratha.
  3. Cook in a lightly oiled frying pan over a medium heat for 2–3 minutes on each side until golden, crisp in places and cooked through. Serve warm with yogurt and your favourite chutney.
  4. ENJOYYY
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