Click it and Unblock the Notifications
Latest Updates
-
Odisha Rath Yatra Stampede: 10 Safety Tips Every Devotee Should Know Before Visiting Crowded Festivals -
India Just Crossed 300 Crore Domestic Trips — Here's Where Everyone's Going -
Should Politics Come Between World Cup Football? The Battle for Sport's Soul at FIFA 2026 - Toppers Under Pressure: How India's High-Achieving Children Are Quietly Struggling
-
India-UK FTA Kicks In: From Whisky To Cars, Here's What Gets Cheaper As 99% Of Indian Exports Go Duty-Free -
Jennifer Winget Reportedly Set to Marry William Ishmael Today in Intimate UK Ceremony -
Jagannath Rath Yatra 2026: Why Lord Jagannath's Sacred Offering Is Deliberately Spilled And Not Consumed -
Golden Boot 2026 Race Explained: Why Messi Leads Mbappé Despite Being Tied on Goals -
Homer's Odyssey vs Valmiki's Ramayana: Why The Internet Keeps Comparing Them -
Karka Sankranti 2026: Significance, Timings, Dakshinayana, Rituals, Daan To Observe The Sacred Solar Transit
Onion Methi Ka Achaar Recipe | Pyaaz Aur Dana Methi Ka Achaar Recipe
Onion methi ka achaar is a traditional Rajasthani dish that is prepared as a side dish for roti or rice. Here is a video recipe followed by a step-by-step procedure and images.
Onion methi ka achaar is a unique North Indian recipe that is prepared as a side for a regular main course meal. The pyaaz aur dana methi ka achaar is prepared by cooking soaked fenugreek seeds and onions with plenty of spices.
The onion methi ka achaar is a distinct Rajasthani dish that can be stored and preserved as a pickle for a week or had as a side dish with roti or rice. The onion and methi seeds pickle has a distinct taste of the bitterness of the methi seeds along with the pungency of the onions and an explosion of all the other spices added to it.
If you'd like to try something different yet delicious, here is a video recipe followed by a step-by-step procedure having images.
ONION METHI KA ACHAAR VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Side Dish
Serves: 1 bowl
-
Oil - 8 tbsp
Hing (asafoetida) - a pinch
Jeera - 2 tsp
Onions (sliced) - 3
Methi seeds - 1 cup
Water - 3 cups + for rinsing
Salt to taste
Kashmiri chilli powder - 4 tsp
Saunf (fennel seeds) - 4 tsp
Kalonji (black seeds) - 3 tsp
Turmeric powder - 1 tsp
Coriander powder - 3 tsp
Amchur powder - 2 tsp
-
1. Add methi seeds into a sieve.
2. Rinse it thoroughly with water.
3. Transfer it into a bowl.
4. Add 3 cups of water and soak it overnight (for 6-8 hours).
5. Add oil in a heated pan.
6. Add hing and jeera.
7. Once the jeera turns brown, add the sliced onions.
8. Sauté the onions on a high flame for about 2 minutes.
9. Add the soaked methi seeds and mix well.
10. Add salt and kashmiri chilli powder.
11. Further, add saunf and kalonji; stir well.
12. Add turmeric powder and coriander powder.
13. Add amchur powder and mix everything thoroughly.
14. Let it cook for a minute and then serve.
- 1. The onion methi ka achaar can be preserved for a week if it is stored properly in an air-tight jar.
- Serving Size - 1 tablespoon
- Calories - 40 cal
- Fat - 2 g
- Protein - 1 g
- Carbohydrates - 4 g
- Fibre - 1 g
STEP BY STEP - HOW TO MAKE ONION METHI KA ACHAAR
1. Add methi seeds into a sieve.
2. Rinse it thoroughly with water.
3. Transfer it into a bowl.
4. Add 3 cups of water and soak it overnight (for 6-8 hours).
5. Add oil in a heated pan.
6. Add hing and jeera.
7. Once the jeera turns brown, add the sliced onions.
8. Sauté the onions on a high flame for about 2 minutes.
9. Add the soaked methi seeds and mix well.
10. Add salt and kashmiri chilli powder.
11. Further, add saunf and kalonji; stir well.
12. Add turmeric powder and coriander powder.
13. Add amchur powder and mix everything thoroughly.
14. Let it cook for a minute and then serve.
Continue with Google