Rajasthani achari paneer recipe | Good Food

Stir in the achari spice mix along with 200ml water and a little seasoning. Bring to the boil, then turn down the heat to a simmer and cook for 2-3 mins until slightly reduced. Add the paneer and peas and cook for 2-3 mins, until heated through. Stir in the dried fenugreek and remove from the heat. Garnish with coriander leaves and a squeeze of lemon, and serve with naan and lemon wedges on the side.