GUIDESpices & Ingredients

How to Use Fenugreek

Fresh leaves, kasuri methi, seeds or powder: what each form of fenugreek is, and how to actually use it in everyday cooking.

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Fresh leaves (methi)
Look like spinach, but bitter if cooked on their own. Combine them with other ingredients.

Methi dal
Lentils soften the bitterness and give a rich flavour. A perfect way to use the leaves.

Aloo methi
Potatoes blend perfectly with methi. Great with rice or chapatis.

Methi flatbread
Whole wheat flour with methi leaves. Good for breakfast and packs well for lunches.

Kasuri methi (dried leaves)
Easy to find and keeps well. Add to masala curries like butter chicken, dal, paneer masala and chana masala.

How to add kasuri methi
Use sparingly: crush a couple of pinches between your palms over the curry.

Idli & dosa batter
Soaked and ground with the batter, the seeds help fermentation.

Sambar
The vegetable-lentil stew uses fenugreek seeds.

South Indian fish curries
A must-use ingredient.

Pair it with tamarind
The sourness of tamarind balances fenugreek's bitterness. Add the seeds to any tamarind dish.

Fenugreek powder
Buy it, or roast the seeds and grind them. Works wherever you'd use the seeds.

Pickles
Fenugreek powder goes into most spicy Indian pickles, like my cranberry pickle.

From the CurryPlusPlus kitchen:

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