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.