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    Home » Recipes » Ramadan

    Achari Methi Matar Paneer

    Published: Jun 30, 2016 || Last updated: Aug 14, 2020 by Farrukh Aziz

    1095 shares
    Jump to Recipe

    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 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.

    Achari Matar Paneer
    Achari Methi Matar Paneer

    Ingredients:-

    250 ms, paneer, cut in 1&½ 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&½ teaspoon, ginger, grated

    2-3 green chilies

    1&½ cup, tomatoes, finely chopped

    1 tablespoon, roasted coriander seeds, coarsely crushed

    ½ teaspoon, turmeric powder

    1&½ 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

    Achari Methi Paneer
    Achari Methi Matar Paneer

    Method:-

    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

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    📖 Recipe

    📖 Recipe

    Achari Matar Paneer
    4 from 2 votes
    Print

    Achari Methi Matar Paneer Recipe

    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!!
    Course Main Course
    Cuisine Indian
    Diet Gluten Free, Vegetarian
    Cook Time 20 minutes minutes
    Servings 4
    Calories 421kcal
    Author Farrukh Aziz

    Ingredients
     

    • 250 grams Paneer (cut in 1½ inch cubes)
    • 1 cup Green Peas
    • 1 cup Methi (Fresh Fenugreek) (roughly chopped)
    • ½ cup Capsicum (very finely chopped)
    • 2 teaspoons Garlic ( finely chopped)
    • 1½ teaspoon Ginger ( grated)
    • 2-3 Green Chilies
    • 1½ cup Tomatoes (finely chopped)
    • 1 tablespoon Roasted Coriander Seeds ( coarsely crushed)
    • ½ teaspoon Turmeric Powder
    • 1½ teaspoon Kashmiri Red Chili Powder
    • ¾ cup Yoghurt (thick)
    • ¼ 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
    Prevent your screen from going dark

    Instructions

    • 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

    Nutrition

    Calories: 421kcal | Carbohydrates: 17g | Protein: 14g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 137mg | Potassium: 366mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1812IU | Vitamin C: 49mg | Calcium: 387mg | Iron: 2mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      4 from 2 votes (2 ratings without comment)

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    1. Ishani says

      November 14, 2017 at 6:44 am

      Just a suggestion, if you can also note down the serving portion in your recipes it will be of great help when planning and trying your recipe for big crowd.
      I have tried many of your recipes and it has always come out very good. And your food photography is awesome...The photos look so real 🙂

      Reply
      • Farrukh Aziz says

        November 14, 2017 at 3:55 pm

        Hi Ishani,
        Thank you so much 🙂
        sure, I shall do that soon 🙂
        Regards
        Farrukh

        Reply
    2. Poonam Daga says

      July 17, 2017 at 9:41 am

      Can we use dry feugreek leaves if fresh is not available?

      Reply
      • Farrukh Aziz says

        November 11, 2023 at 4:11 am

        Yes, you can, but only 1-2 tablespoon would be enough as it has strong flavor. Hope this helps.

        Reply
    3. megha says

      July 04, 2016 at 5:06 pm

      Looks so tempting.

      Reply
    4. Jayasri says

      July 02, 2016 at 8:26 am

      Amazing clicks Farrukh, love to see your photographs to study the lighting. I can see your new table awesome. Adding Nigel and fennel seeds is interesting will try it next time.

      Reply
      • Farrukh Aziz says

        July 02, 2016 at 9:02 am

        Thank you so much Jayasri :). I am glad you liked it <3

        Reply
    5. Sherien says

      July 01, 2016 at 5:14 pm

      Lovely post dear.. I can see your new prop in the photo????????

      Reply
      • Farrukh Aziz says

        July 01, 2016 at 6:52 pm

        🙂 <3

        Reply

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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