Methi Makhana Mutter Korma Recipe
Deliciously Healthy Fenugreek, Lotus Seeds, and Green Pea Curry
Looking for a nutritious yet indulgent vegetarian dish? The Methi Makhana Mutter Korma is the perfect answer! A healthy, rich variation of the classic North Indian Paneer Mutter Masala, this recipe combines the goodness of Methi (Fenugreek leaves), Makhana (Lotus Seeds), and Green Peas (Matar). Makhana, with its significantly lower glycemic index compared to other carb-heavy ingredients, makes this dish not only delightful but also diabetic-friendly. This aromatic curry is perfect for lunch or dinner, especially when paired with Jowar Roti or Palak Raita.
Cuisine:
North Indian
Course:
Lunch
Diet:
Diabetic-Friendly, Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves), finely chopped | 1 Cup |
| Green peas (Matar), steamed | 1 Cup |
| Lotus Seeds (Makhana), roasted | 1-1/2 Cups |
| Ghee | 1 tablespoon |
| Garlic | 2 cloves |
| Ginger | 1 inch |
| Green Chillies | 2, roughly chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Onion | 1, finely chopped |
| Homemade Tomato Puree | 1/2 Cup |
| Cumin Powder (Jeera) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Milk | 1/4 cup |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Instructions
-
Prepare the Ingredients:
Begin by prepping all the ingredients. Finely chop the methi leaves, steam the green peas, and measure out the spices. Keep everything ready for easy cooking. -
Roast the Makhana:
Heat ghee in a wide pan over medium heat. Add the lotus seeds (makhana) to the ghee and roast them until they become crisp. Stir continuously to ensure they don’t burn. Keep the roasted makhana aside once they’re ready. -
Prepare the Ginger-Garlic Paste:
In a mixer grinder, blend ginger, garlic, and green chillies into a smooth paste. Set this aside for later use. -
Sauté the Spices:
In a heavy-bottomed pan, heat oil and add bay leaf and cumin seeds. Once they splutter, add the ginger-garlic-green chilli paste and sauté for a minute. Add the finely chopped onions and cook until they soften and turn golden brown, which should take around 3 to 4 minutes. -
Cook the Methi:
Add the methi leaves to the pan and sauté until they wilt and soften, which will take about a minute or less. -
Add the Tomato Puree and Spices:
Stir in the homemade tomato puree, cumin powder, coriander powder, red chilli powder, turmeric powder, and garam masala powder. Mix well to combine all the flavors. -
Simmer the Curry:
Add the steamed green peas, milk, and salt to the pan. Let the mixture simmer for about 2 to 3 minutes until it reaches a gentle boil. Check the seasoning and adjust the salt and spices to taste. -
Add the Makhana:
Gently fold in the roasted makhana (lotus seeds) and chopped coriander leaves. Stir to combine and cook for an additional 2 minutes to allow the flavors to meld. -
Serve:
Serve your Methi Makhana Mutter Korma hot, paired with Jowar Roti or Palak Raita for a wholesome, diabetic-friendly meal.
Tips:
- Methi (Fenugreek) Leaves can sometimes have a bitter taste, which is why it’s essential to sauté them until they soften and mellow out.
- Makhana (Lotus Seeds) need to be roasted properly to achieve the desired crispiness, so be sure to roast them slowly on medium heat, stirring frequently.
- For a richer version, you can add a little more milk or a splash of cream towards the end.
Nutritional Information (Approximate per serving):
- Calories: 120
- Protein: 4g
- Carbohydrates: 15g
- Fat: 7g
- Fiber: 3g
- Sugar: 4g
This delightful Methi Makhana Mutter Korma is perfect for those looking for a healthy yet indulgent dish to add to their lunch or dinner routine. It’s an ideal choice for people looking to manage their blood sugar levels while still enjoying flavorful, traditional Indian cuisine.
