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Fenugreek seed? Help!

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I bought fenugreek seed for a curry dish, only to realize that the recipe calls for fenugreek leaves (dried) Can I substitute? If not, any good ideas of what to do with the fenugreek seed? Thanks!!!

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  1. no, the seeds aren't a good substitute for the leaves. but you can use them in other indian dishes or in spice mixtures. i'm sure other hounds will have ideas...

    1. I use the seeds for tea. I just put a teaspoon or so of seeds in a tea ball, and steep until the water turns a nice yellow color. Sweeten with honey. It helps when you have a chesty cold. And it tastes good. I used to make an iced version for my son, who has asthma.

      1. I use fenugreek seeds in my curry, I grind them and stir fry them at the beginning of my recipe, in addition to curry leaves. They will work fine but they taste better of they are ground up. Hope that helps.

        1. You can sub them for the leaves if you don't mind getting a totally different end result. It won't taste the same, but it won't be bad.

          You can use the seeds with eggplant, tomato, or other nightshade plants. Well, you can use them with whatever you like, but they're particularly good with those veggies. :-)

          1. I use them for tea, as well, as per the instructions of the Dalai Lama's Tibetan doctor (long story) who told me that my lungs had too much fire. So if you think your lungs have too much fire, I guess this is the ticket. I acutally keep a tin of fenugreek seeds at my desk at work.

            1 Reply
            1. re: ort

              actually, it was too much heat in my liver, not lungs.

            2. You can use them when you temper mustard seeds et al for many indian dishes. Just make sure you use a low heat otherwise they will brown too fast and be too hard to eat.

              1. You didint say what kind of a dish you are cooking and whether fresh or dried fenugreek leaves are called for - if it is a dish of greens, the leaves are going to be more than a flavoring ingredient, and you should sub spinach or another green - if it is a flavor ingredient and the fenugreek is dried, you might grind it and include a small quantity (less than the quantity of leaves called for) in your dish -the leaves have the same pervasive scent as the ground seed. Fortunately whole fenugreek seed keeps practically forever, and is used in a quite a number of dishes in both southern and northern cuisines, for example it is part of the bengali panch phoron spice mix, in pickling spice mix and a common element in so indian veg curries.