Here’s a delightful and rich recipe especially for the vegetarians - Methi Makhana Mutter Korma. This recipe is similar to North Indian Paneer Mutter Masala but a much healthier yet rich version of the same with Makhana (Lotus Seeds) & Methi (Fenugreek). The glycemic index of lotus seeds is significantly lower than most carb rich ingredients.
You can also roast the lotus seeds and eat them as a snack and can also use them to add them in different gravies. It is a great way to use Makhanas in your regular diet as well as for a diet for diabetics and weight loss
Did you know Makhana are rich in protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. They are also high in fiber and low in calories. In addition, its low sodium and high magnesium content makes it beneficial for those suffering from heart diseases, high blood pressure, diabetes and obesity/ weight loss.
In addition, Methi leaves are known to be highly beneficial for people suffering from diabetic and this korma recipe a great way to include methi in your diet.
Serve Methi Makhana Mutter Korma Recipe along with Palak Raita and Jowar Roti for a diabetic friendly dinner or lunch.
If you like this recipe, you can also try other Makhana Recipes for your vegetarian dinner during weekdays:
Cuisine: North Indian Recipes
Course: Lunch
Diet: Diabetic Friendly
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 40 M
To begin making the Methi Makhana Mutter Korma Recipe, prepare all the ingredients and keep them ready.
The first step is to roast the makhana and keep them ready. Into a wide pan; heat ghee over medium heat and add the makhana into the ghee and roast until it becomes crisp.
Ensure you roast on low to medium heat and keep stirring until the makhana becomes crisp. Once done, keep this aside.
Next, add ginger, garlic & green chillies into a mixer grinder and grind them into a smooth paste. Keep them aside.
Heat oil in a heavy bottomed pan and add bay leaf, cumin seeds and ginger garlic green chilli paste. Add the chopped onions along with it and saute until the onions soften and turn lightly golden in color. This will take about 3 to 4 minutes.
Once the onions turn soft, add the methi leaves and saute the methi leaves until they turn soft and wilt down. The methi leaves cook very quickly and it will take just about a minute or less.
Once done, stir in the tomato puree, milk, steamed green peas, salt, cumin powder, garam masala, coriander powder, turmeric powder & red chilli powder.
Allow the methi matar kurma to simmer for about 2 to 3 minutes until it comes to a boil. Check the salt and spices and adjust according to the taste.
Finally add Makhana/Lotus seeds and the chopped coriander leaves and serve.
Serve Methi Makhana Mutter Korma Recipe along with Palak Raita and Jowar Roti for a diabetic friendly dinner or lunch.
Tip: If you do not find fresh bunch of fenugreek leaves, you can skip it and instead add Kasuri Methi/dried fenugreek at the end.