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Onion Methi Ka Achaar Recipe | Pyaaz Aur Dana Methi Ka Achaar Recipe

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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

ONION METHI KA ACHAAR RECIPE | ONION AND METHI SEEDS PICKLE | PYAAZ AUR DANA METHI KA ACHAAR RECIPE
Onion Methi Ka Achaar Recipe | Onion And Methi Seeds Pickle | Pyaaz Aur Dana Methi Ka Achaar Recipe
Prep Time
8 Hours
Cook Time
15M
Total Time
8 Hours

Recipe By: Meena Bhandari

Recipe Type: Side Dish

Serves: 1 bowl

Ingredients
  • 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

Red Rice Kanda Poha
How to Prepare
  • 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.

Instructions
  • 1. The onion methi ka achaar can be preserved for a week if it is stored properly in an air-tight jar.
Nutritional Information
  • 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.

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Read more about: onion methi pickle fenugreek
Story first published: Friday, September 29, 2017, 11:00 [IST]