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, Scraped Fresh Coconut

Cuisine : Indian

Course : Main Course Vegetarian

Paneer Urad Methi Recipe Card

Paneer Urad Methi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Paneer Urad Methi checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Khatti Bhindi, Honey Glazed Beans, Paneer Aur Kaju Ki Sabzi, Corn Capsicum.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Urad Methi Recipe

  • Cottage Cheese 300 grams

  • Scraped Fresh Coconut 1 tablespoon

  • Oil 1 tsp + 1 tablespoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Coriander seeds 2 tablespoons

  • Black peppercorns 10-15

  • Dried red chillies 4-5

  • Onion 1 medium

  • Scraped coconut 1/4 cup

  • Soaked rice 2 tablespoons

  • Salt to taste

  • Kokum petals 5-6


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

Put the coconut mixture in a mixer jar and grind with soaked rice and a little water to a fine paste.

Step 8

When the onion in the second pan softens, add cottage cheese 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.

Step 10

Transfer into a serving dish and serve hot.