Palak Paneer Dosa


Treasure house of vitamins and minerals, spinach must be included in the week’s menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on. So here is the recipe:

khaman dhokla


  • Spinach puree 1/2 cup
  • Paneer (cottage cheese) cut into 1 cm cubes 200 grams
  • Readymade dosa batter 2 cups
  • Oil 2 teaspoons
  • Cumin seeds 1 teaspoon
  • Garlic chopped 1 teaspoon
  • Onions 2 medium
  • Red chilli powder 1 teaspoon
  • Green chilli chopped 1
  • coriander leaves chopped 1 tablespoon
  • Onion 1 small


  1. Chop one onion finely.
  2. Take dosa better in a large bowl. Add spinach puree and salt and mix well.
  3. Cut paneer (cottage cheese) into small cubes.
  4. Heat one teaspoon oil in a nonstick pan, add cumin seeds and sauté till they change colour.
  5. Add garlic and onions and sauté till they turn golden brown in colour.
  6. Add the paneer and mix well.
  7. Add red chilli powder and green chillies and mix. Add salt and coriander and mix well.
  8. Cut the remaining onion into half and peel it. Pierce it with a fork. Drizzle some oil on a nonstick tawa and use the onion to spread it.
  9. Pour a ladleful of the dosa batter on the tawa and spread it out evenly.
  10. Drizzle some oil along the sides. Place a portion of the prepared paneer mixture on one side and fold it into half.
  11. Transfer into a serving plate and serve hot.

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