Excited to use new spices? Know more about Methi (Fenugreek/ Kasuri Methi)

Indian cooking is all about spices and herbs and a lot of them may be new to you, that is why I advise all my American friends to taste the ingredients before adding them in the dish. I always follow this step while cooking with new American ingredients (like Parsley, Red Wine Vinegar, Barbeque Sauce etc.). So go on, take a pinch of each spice and chew on it a little. While Fennel will be sweet and fragrant, Fenugreek will taste bitter but don’t worry, when combined together they will bring awesome flavors in the dish. Also, this step will help you to improvise the recipe later on.

Since we are talking about Methi (Fenugreek) let me tell you something more about this plant and its uses in the Indian cuisine so that next time when you are in the Indian store you can know what things to buy, for preparing other yummy Indian dishes.

The leaves of Fenugreek plant are used in many Indian dishes both in fresh and dried forms. One of my favorite Parathas is Methi Saag Paratha which is prepared by using the fresh Fenugreek leaves and kneading them with the flour and spices. It is then rolled (round like a Roti) and fried on the skillet with oil and is called Paratha. It’s a very common breakfast bread prepared in North Indian homes. The fresh leaves are also used in many sabjis like Alu Methi.

The dried leaves are called Kasuri Methi and they are used in a variety of sabjis and curries. I always add it in Mathris (Savory Indian biscuits), Butter Chicken and Paneer sabjis. 

Although Fenugreek seeds and leaves are from the same plant they are never used interchangeably. The seeds are used as a spice to tamper the oil while preparing the sabjis or curries. The leaves are just slightly bitter in taste and they are used to cut down the extra sweetness in sweet curries like Paneer and Butter Chicken.

So next time you are in the Indian store, you will know three new ingredients. This means many new and tasty Indian recipes which you can prepare using them. 

More in my next article. Bon Appetit!

Recommended Reading:

• Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)
• Methi Saag Paratha (Fenugreek leaves fried Flat Breads)
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Achari Mutton
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Mamma’s Mixed Vegetables
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Grilled Tandoori Shrimp
• Murgh Malai Tikka (Grilled Creamy Tender Chicken)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)