The flavorful spice known as fenugreek may hold the key if you’ve ever been impressed by Indian restaurant fares like thepla or lentil stew and wondered what is lacking when you make it at home. A dash of this unusual spice can turn a boring dish into one that will have your guests clamoring for more. Greek hay, also known as fenugreek, is an annual plant in the Fabaceae family native to Asia and the Gulf. Both the seeds and the leaves are edible. It has tiny square-shaped golden seeds in pods that are used as a spice or for medicinal purposes, as well as little leafy greens that can be eaten fresh or dried. Fenugreek has a characteristic taste similar to maple syrup and mild bitterness. Fenugreek is mostly grown and eaten in India, where its fresh leaves are utilized in a variety of cuisines.
In the cooking of India, North Africa, and the Middle East, fenugreek is used as both a herb and a spice. Fenugreek leaves, both fresh and dried, can be used to season sauces, curries, vegetable dishes, and soups. In spice mixtures like garam masala, panch phoran (Indian five-spice), or dry meat rubs, fenugreek seeds can be used whole or crushed. Fenugreek seeds should be pan-roasted over medium heat to lessen their bitter flavor, and you might want to try combining them with other potent spices like coriander, cumin, and paprika. The last squeeze of lemon juice might also help to counteract any bitterness.
Here are some interesting ways to use methi leaves –
1. Garam masala
There are various variations of this traditional Indian spice mixture, but the addition of powdered fenugreek seeds harmonizes nicely with the other ingredients, including mace, cinnamon, bay leaves, cumin, coriander, cumin, and black pepper. It can be used in Indian dishes like curries, lentils, or soups and is best when added toward the end of cooking. The spice combination should be kept in a dark, cool location in an airtight container.
2. Aloo methi
a typical potato curry from India made with cumin, red chiles, turmeric, fenugreek, and coriander. At the very end, chopped fenugreek leaves are added to the sauteed potato combination, which is then served with Rotis or rice.
3. Methi Dal
Cumin, chiles, toor dal (pigeon peas), turmeric, garam masala, and sautéed fenugreek leaves are all ingredients in this Indian dal stew. Serve with steamed rice, roti, or naan.
4. Methi Chutney
Fenugreek leaves, red peppers, tamarind, jaggery, garlic, and spices are used to make this Indian chutney. The dish’s sweet, sour, and spicy components perfectly counteract the harshness of the leaves. Methi chutney should be served with paratha, roti, or dosa.
5. Sprouted methi salad
Fenugreek seeds that have been sprouted are crisp, slightly bitter, and loaded with health advantages. It is a powerhouse of minerals like iron, potassium, calcium, selenium, copper, zinc, manganese, and magnesium as well as many B vitamins (thiamin, folic acid, riboflavin, and pyridoxine), vitamin A, and C. Try adding a few of these nutritious sprouts as a garnish to your favorite salad.
6. Herbal Tea
Today, fenugreek is the most well-liked herb in nature for promoting healthy breast milk production. It has been utilized in herbal medicine for thousands of years. This caffeine-free tea, which has been infused with fenugreek, cinnamon, fennel, nettle leaf, red raspberry leaf, and dandelion, provides nursing mothers with a calming and delightful moment of relaxation.