How long does Paneer Paratha keep in the fridge?

Paneer Paratha keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Paneer Paratha ahead of time?

Yes. Paneer Paratha is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Paneer Paratha?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianBreakfast Medium

Paneer Paratha

Name: Paneer Paratha
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 2 cups wholewheat atta; 350 g paneer, grated; 1 small onion, finely chopped; 1 green chilli, minced; 1 inch ginger, grated; 0.5 tsp ajwain; 0.5 tsp amchur; 0.5 tsp garam masala; 0.5 tsp red chilli powder; 3 tbsp coriander, chopped; 2 tbsp ghee, for griddling; 0.75 tsp salt

Rate this recipe:

Stuffed flatbread

Time: 30 min
Serves: 3
Calories: 480 kcal
Protein: 24 g

0:00 / 1:32

Changes voice accent · Recipe stays in English

Method

1Squash and fold atta with water and a pinch of salt into a soft dough; rest 15 minutes.
2Mix paneer, onion, chilli, ginger, ajwain, amchur, garam masala, chilli powder, coriander and salt — don't over-mash.
3Divide dough into 6 balls. Stuff each with a generous spoon of filling and seal.
4Roll out gently to 7-inch rounds, dusting with flour as you go.
5Cook on a hot tawa 1 minute per side. Brush with ghee, press lightly, and cook another 30 seconds per side.
6Serve hot with thick yoghurt and pickle.

About this recipe

Crumbled tofu + nutritional yeast as a vegan filling.

Ingredients

Method

About this recipe

Tags

More from North Indian