Sunday, April 4, 2021



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:-

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! 


  • 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 

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 

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