Achari methi matar paneer, sounds different, isn’t it? Yes, it is something different but extremely delightful. Though the name sounds little intricate, it is actually very easy to cook. Achari flavor is something which most of us get excited when we hear it as we all love pickles much, Indian thali is never complete without pickle. But when the dish itself is full of achari essence, we find it more fascinating and of-coarse scrumptious. And so is this Achari Methi Matar Paneer!! Handful of ingredients which we have in our pantry combines together to give unique and rich course elating your spread a score higher. Be it a weekend menu or any occasion, Achari Methi Matar Paneer will always be a win win dish. Not only this, but also Achari Chole Paneer, Achari Turai Dal or even Achari bharwan Baingan stands out in a crowd for their uniqueness and zest. And If you make Achari masala and store it, so that it is always be handy to dress up your menu with pickle flavor making it more interesting.
Achari methi matar paneer is such a flexible dish that it pairs best with any kind of Indian bread, be it a poori, phulkas, parathas, nan, kulchas or pulao, isn’t it wonderful! Weekend is approaching, add this mouthwatering achari methi matar paneer to your menu giving an achari surprise your near and dear ones.
250 ms, paneer, cut in 1&1/2 inch cubes
1 cup, green peas
1 cup, methi (fresh fenugreek), roughly chopped
½ cup, capsicum, very finely chopped
2 teaspoons, garlic, finely chopped
1&1/2 teaspoon, ginger, grated
2-3 green chilies
1&1/2 cup, tomatoes, finely chopped
1 tablespoon, roasted coriander seeds, coarsely crushed
½ teaspoon, turmeric powder
1&1/2 teaspoon, Kashmiri red chili powder
¾ cup, thick yoghurt
½ cup, cream
Pinch of heeng
Juice of half lemon
1 teaspoon sugar
Salt to taste
1 tablespoon pickle oil (I have used Mango pickle oil)
2 tablespoon Oil
1 teaspoon, nigella seeds( kalonji)
½ teaspoon, fenugreek seeds
1 teaspoon, cumin seeds
1 teaspoon, saunf(fennel seeds)
1 teaspoon, mustard seeds
To begin with, crush together, fennel, mustard, cumin lightly in a mortar & pestle
In a pan or kadhai, heat 2 tablespoons of oil
Add nigella, fenugreek, and crushed, mustard, fennel and cumin, fry until aromatic, do not burn.
Add green chilies, ginger garlic and sauté until aromatic.
Add heeng and mix
Add tomatoes, salt and cook on high until tomato, softens
Add green peas and sauté for a minute
Add turmeric, chili powder, crushed coriander and mix well, cook for 3-4 minutes
Now, add yogurt little by little and stir continuously until blended well with masala, cook for a minute
Add methi and capsicum, and sauté on high for a minute.
Add warm water depending upon the consistency of gravy required, bring it to a boil
Add Paneer, pickle oil, lemon juice and sugar, mix well
Add cream and cook for another 2 minutes.
Achari methi matar paneer is ready to be served.
Dish out and serve hot with nan, parathas or pulao of your choice