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

To begin making the Methi Makhana Mutter Korma preparation guide, prepare all the fixings and keep them ready.The first step is to char the makhana and keep them ready.

Into a wide pot; bring to temperature ghee over medium bring to temperature and mix in the makhana into the ghee and char until it becomes crisp.Ensure you char on low to medium bring to temperature and keep stirring until the makhana becomes crisp.

Once done, keep this aside.Next, mix in ginger, garlic & green chillies into a mixer grinder and grind them into a seamless paste.

Keep them aside.bring to temperature cooking oil in a heavy bottomed pot and mix in bay leaf, cumin seeds and ginger garlic green chilli paste.

mix in the minced onions along with it and saute until the onions soften and turn lightly golden in color.

This will take about 3 to 4 mins.Once the onions turn soft, mix in the methi leaves and saute the methi leaves until they turn soft and wilt down.

The methi leaves prepare very quickly and it will take just about a minute or less.Once done, agitate in the tomato puree, dairy liquid, steamed green peas, seasoning, cumin dusting honeyed-smelling element, garam masala, coriander dusting honeyed-smelling element, turmeric dusting honeyed-smelling element & red chilli dusting honeyed-smelling element.Allow the methi matar kurma to bubble gently for about 2 to 3 mins until it comes to a bring to a bubble gently. Check the seasoning and spices and adjust according to the notes.Finally mix in Makhana/Lotus seeds and the minced coriander leaves and offer.offer Methi Makhana Mutter Korma preparation guide along with Palak Raita and Jowar Roti for a diabetic friendly dinner or lunch.