Fenugreek Makhana Matar Korma Recipe - Fenugreek, Green P & Lotus Seeds Curry
A diabetic friendly North Indian Recipes recipe with methi leaves (fenugreek leaves) - finely chopped, green peas (matar) - steamed, -/2 lotus seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Methi Makhana Mutter Korma Recipe, prepare all the ingredients and keep them ready
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 2
The first step is to roast the makhana and keep them ready
- 3
Into a wide pan; heat ghee over medium heat and add the makhana into the ghee and roast until it becomes crisp
ghee(1 tablespoon) - 4
Ensure you roast on low to medium heat and keep stirring until the makhana becomes crisp
- 5
Once done, keep this aside
- 6
Next, add ginger, garlic & green chillies into a mixer grinder and grind them into a smooth paste
green peas (matar) - steamed(1 cup)cloves garlic(2)inch ginger(1)green chillies - roughly chopped(2)red chilli powder(2 teaspoon) - 7
Keep them aside
- 8
Heat oil in a heavy bottomed pan and add bay leaf, cumin seeds and ginger garlic green chilli paste
green peas (matar) - steamed(1 cup)-/2 lotus seeds(1 cups)cloves garlic(2)inch ginger(1)green chillies - roughly chopped(2)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(2 teaspoon)bay leaf (tej patta)(1) - 9
Add the chopped onions along with it and saute until the onions soften and turn lightly golden in color
methi leaves (fenugreek leaves) - finely chopped(1 cup)green chillies - roughly chopped(2)onion - finely chopped(1) - 10
This will take about 3 to 4 minutes
- 11
Once the onions turn soft, add the methi leaves and saute the methi leaves until they turn soft and wilt down
methi leaves (fenugreek leaves) - finely chopped(1 cup)onion - finely chopped(1) - 12
The methi leaves cook very quickly and it will take just about a minute or less
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 13
Once done, stir in the tomato puree, milk, steamed green peas, salt, cumin powder, garam masala, coriander powder, turmeric powder & red chilli powder
green peas (matar) - steamed(1 cup)green chillies - roughly chopped(2)cumin seeds (jeera)(1 teaspoon)homemade tomato puree(1/2 cup)cumin powder (jeera)(1 teaspoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)milk(1/4 cup)salt - to taste - 14
Allow the methi matar kurma to simmer for about 2 to 3 minutes until it comes to a boil
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 15
Check the salt and spices and adjust according to the taste
salt - to taste - 16
Finally add Makhana/Lotus seeds and the chopped coriander leaves and serve
methi leaves (fenugreek leaves) - finely chopped(1 cup)-/2 lotus seeds(1 cups)green chillies - roughly chopped(2)cumin seeds (jeera)(1 teaspoon)onion - finely chopped(1)coriander powder (dhania)(1 teaspoon) - 17
Serve Methi Makhana Mutter Korma Recipe along with Palak Raita and Jowar Roti for a diabetic friendly dinner or lunch
methi leaves (fenugreek leaves) - finely chopped(1 cup)
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Fenugreek Makhana Matar Korma Recipe - Fenugreek, Green P & Lotus Seeds Curry
A diabetic friendly North Indian Recipes recipe with methi leaves (fenugreek leaves) - finely chopped, green peas (matar) - steamed, -/2 lotus seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
17 steps- 1
To begin making the Methi Makhana Mutter Korma Recipe, prepare all the ingredients and keep them ready
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 2
The first step is to roast the makhana and keep them ready
- 3
Into a wide pan; heat ghee over medium heat and add the makhana into the ghee and roast until it becomes crisp
ghee(1 tablespoon) - 4
Ensure you roast on low to medium heat and keep stirring until the makhana becomes crisp
- 5
Once done, keep this aside
- 6
Next, add ginger, garlic & green chillies into a mixer grinder and grind them into a smooth paste
green peas (matar) - steamed(1 cup)cloves garlic(2)inch ginger(1)green chillies - roughly chopped(2)red chilli powder(2 teaspoon) - 7
Keep them aside
- 8
Heat oil in a heavy bottomed pan and add bay leaf, cumin seeds and ginger garlic green chilli paste
green peas (matar) - steamed(1 cup)-/2 lotus seeds(1 cups)cloves garlic(2)inch ginger(1)green chillies - roughly chopped(2)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1 teaspoon)red chilli powder(2 teaspoon)bay leaf (tej patta)(1) - 9
Add the chopped onions along with it and saute until the onions soften and turn lightly golden in color
methi leaves (fenugreek leaves) - finely chopped(1 cup)green chillies - roughly chopped(2)onion - finely chopped(1) - 10
This will take about 3 to 4 minutes
- 11
Once the onions turn soft, add the methi leaves and saute the methi leaves until they turn soft and wilt down
methi leaves (fenugreek leaves) - finely chopped(1 cup)onion - finely chopped(1) - 12
The methi leaves cook very quickly and it will take just about a minute or less
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 13
Once done, stir in the tomato puree, milk, steamed green peas, salt, cumin powder, garam masala, coriander powder, turmeric powder & red chilli powder
green peas (matar) - steamed(1 cup)green chillies - roughly chopped(2)cumin seeds (jeera)(1 teaspoon)homemade tomato puree(1/2 cup)cumin powder (jeera)(1 teaspoon)red chilli powder(2 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)milk(1/4 cup)salt - to taste - 14
Allow the methi matar kurma to simmer for about 2 to 3 minutes until it comes to a boil
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 15
Check the salt and spices and adjust according to the taste
salt - to taste - 16
Finally add Makhana/Lotus seeds and the chopped coriander leaves and serve
methi leaves (fenugreek leaves) - finely chopped(1 cup)-/2 lotus seeds(1 cups)green chillies - roughly chopped(2)cumin seeds (jeera)(1 teaspoon)onion - finely chopped(1)coriander powder (dhania)(1 teaspoon) - 17
Serve Methi Makhana Mutter Korma Recipe along with Palak Raita and Jowar Roti for a diabetic friendly dinner or lunch
methi leaves (fenugreek leaves) - finely chopped(1 cup)
Rate this recipe
