Fenugreek Makhana Matar Korma Recipe - Fenugreek, Green P & Lotus Seeds Curry

Step 1: To begin making the Methi Makhana Mutter Korma Recipe, prepare all the ingredients and keep them ready

Step 2: The first step is to roast the makhana and keep them ready

Step 3: Into a wide pan; heat ghee over medium heat and add the makhana into the ghee and roast until it becomes crisp

Step 4: Ensure you roast on low to medium heat and keep stirring until the makhana becomes crisp

Step 5: Once done, keep this aside

Step 6: Next, add ginger, garlic & green chillies into a mixer grinder and grind them into a smooth paste

Step 7: Keep them aside

Step 8: Heat oil in a heavy bottomed pan and add bay leaf, cumin seeds and ginger garlic green chilli paste

Step 9: Add the chopped onions along with it and saute until the onions soften and turn lightly golden in color

Step 10: This will take about 3 to 4 minutes

Step 11: Once the onions turn soft, add the methi leaves and saute the methi leaves until they turn soft and wilt down

Step 12: The methi leaves cook very quickly and it will take just about a minute or less

Step 13: Once done, stir in the tomato puree, milk, steamed green peas, salt, cumin powder, garam masala, coriander powder, turmeric powder & red chilli powder

Step 14: Allow the methi matar kurma to simmer for about 2 to 3 minutes until it comes to a boil

Step 15: Check the salt and spices and adjust according to the taste

Step 16: Finally add Makhana/Lotus seeds and the chopped coriander leaves and serve

Step 17: Serve Methi Makhana Mutter Korma Recipe along with Palak Raita and Jowar Roti for a diabetic friendly dinner or lunch