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FENUGREEK LEAVES
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Description:
Methi or Classical Fenugreek, is a crop plant grown as a potherb and for the spice made from its seeds Fenugreek is used both as an herb (the leaves) and as a spice (the seed). Fenugreek is a perennial herb that grows 30 to 60 cm. tall and is very easy to grow in mild climates. Fenugreek is grown around the Mediterranean, Argentina, and Egypt and all over India.
How to select:
It produces thin oval leaves which are bitter in taste. The leaves are eaten as a vegetable throughout India.
Use:
The young leaves and sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavour other dishes. The dried leaves have a bitter taste and a strong characteristic smell which means they need to be used sparingly. The fresh stalks with leaves are sold in every Indian food shop. The leaves are eaten in a number of ways.
How to store:
wrap in muslin cloth and store in the freeze for 2 to 3 days only.
Health benefits:
Fenugreek leaves are rich in iron, vitamins and minerals.
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Recipe(s) having the name FENUGREEK LEAVES
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 Kadai Paneer |
| Tava Chana |
| Methi Pitla |
| Stuffed Paneer Slices In Moghlai Gravy |
| Methi Paneer |
| Makhni Gravy |
| Kadai Gravy |
| Tandoori Mushroom and Paneer Baguette |
| Tandoori Gobhi |
| Subz Makhani |
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Utensils
Cooking Terms
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