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