Go Back
+ servings
Achari Matar Paneer
Print Recipe
No ratings yet

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!!
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 4
Calories: 421kcal
Author: Farrukh Aziz


  • 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
  • teaspoon Ginger grated
  • 2-3 Green Chilies
  • cup Tomatoes finely chopped
  • 1 tablespoon Roasted Coriander Seeds coarsely crushed
  • ½ teaspoon Turmeric Powder
  • 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


  • 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


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