PANEER URAD METHI

 PANEER URAD METHI 

Paneer or Indian Cottage Cheese is one of the most popular ingredients in many Indian kitchens. Earlier it was restricted to North Indian especially Punjabi cuisine but over the decades has become popular everywhere!  If you are interested you may like this article on the History of Paneer in India!

From time to time, I use store-bought paneer in making dishes for lunch or dinner. Elsewhere in this blog, you will find recipes for various Paneer dishes, such as:-

• Paneer Amritsari 
• Paneer Pulao
• Paneer Payesh

In Goa and Coastal Karnataka, they make a dish of fish with Urad (Black Gram Dal) and Methi (Fenugreek Seeds). Today's recipe is for a dish which uses paneer in the same combination. I have adapted this from Paneer Urad Methi by Master Chef Sanjeev Kapoor in his Food Food channel. 

We had this with rotis and it tasted very yummy! 

Ingredients:-

• Paneer, 250 grams, 
• Urad Dal, (Black Gram Dal) , 1 tbsp
• Methi (Fenugreek) Seeds, 1/4 tsp
• Coriander Seeds, 2 to 3 tsp 
• Black Peppercorns, 10
• Byadgi Red Chillies, 4
• Fresh Coconut Gratings, 1/3 cup 
• Raw Rice, 1 tsp
• Medium sized Onion, 1 ( Roughly sliced, 1/2  + finely chopped 1/2) 
• Kokum Petals, 4-5 
• Salt, to taste
• Oil, 1 tsp +1 tbsp 

Method:-

Cut the paneer into cubes. Keep aside

Cut the onion into half. Roughly slice one half of the onion and finely chop the other half. Keep aside.

Heat 1 tsp of oil in a thick-bottomed pan . On medium heat roast the urad dal, methi, coriander seeds, peppercorns and dried red chillies, till the dal and the coriander seeds change colour and become golden

To this add the roughly chopped onion and sauté 

Next add the coconut gratings and sauté till fragrant

Switch off the gas, remove the roasted ingredients and keep aside to cool

Then move it to a mixer jar, add the rice and the required amount of water and grind to a smooth paste. Keep aside

In the same pan, heat 1 tbsp of oil and on medium heat add the finely chopped onion and sauté till it becomes translucent

To this add the paneer cubes and mix gently 

Now add the freshly prepared ground paste, kokum petals, 1/2 cup of water, salt to taste and mix gently 

If the gravy is too thick, add more water to adjust the consistency

Bring this to a boil then lower the flame and let it simmer for a couple of minutes 

Transfer to a serving bowl

Serve hot with rice or rotis