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. 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 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
📖 Recipe
📖 Recipe
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