How to make Paneer Urad Methi -
A traditional Goan dish made especially for the vegetarians.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cottage cheese (paneer) (पनीर), Split skinless black gram (dhuli urad dal)
Cuisine : Goan
Course : Main Course Vegetarian
For more recipes related to Paneer Urad Methi checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Jain Malai Kofta, Paneer Malvani Curry . You can also find more Main Course Vegetarian recipes like Khadkhade Lazeez Lauki Sweet and Sour Cabbage Sweet Sour Paneer And Pineapple
Paneer Urad Methi Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Urad Methi Recipe
Cottage cheese (paneer) 300 grams
Split skinless black gram (dhuli urad dal) 1 tablespoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Oil 1 teaspoon tablespoon
Coriander seeds 2 tablespoons
Black peppercorns 10-15
Dried red chillies 4-5
Medium onion 1
Scraped coconut 1/2 cup
Soaked rice 2 tablespoons
Salt to taste
Kokum petals 5-6
Method
Step 1
Heat 1 tsp oil in one non-stick pan and 2 tbsps oil in another non-stick pan.
Step 2
Add split skinless black gram, fenugreek seeds, coriander seeds, black peppercorns and dried chillies to the first pan and saute.
Step 3
Roughly slice ½ onion and add and continue to saute.
Step 4
Chop the remaining ½ onion and add to the second pan.
Step 5
Add coconut to the first pan and saute till fragrant.
Step 6
Cut cottage cheese into medium cubes.
Step 7
Transfer the coconut mixture into a mixer jar, add soaked rice and a little water and grind to a fine paste.
Step 8
When the onion in the second pan softens, add most of the cottage cheese cubes and mix gently. Add the ground masala. Rinse the mixer jar with ½ cup water and add to the pan. Add salt and mix gently.
Step 9
Add kokum petals and mix. Add a little more water if the gravy is too thick and bring the mixture to a boil.
Step 10
Transfer into a serving dish, garnish with the remaining cottage cheese cubes and serve hot.
Nutrition Info
Calories : 1571 Kcal
Carbohydrates : 217 gm
Protein : 68.2 gm
Fat : 47.8 gm
Other : Calcium-688.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
