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Dec 17, 2009 06:17 AM

Impulse buy - methi leaf - what to do with it?

I was blitzing through Grandmart and saw bunches of it. It looked so fresh and green, I bought a bunch. Came home and googled to find it is fenugreek and used in indian dishes.

What do you do with it?

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  1. There is a charming little Indian man on YouTube who has extensive chef experience for top-name hotels and releases cooking videos for authentic Indian cuisine. I haven't personally tried his recipes yet, but they sound delicious and Indian posters seem to rave about them in the comments. He has many recipes featuring methi leaf:

    2 Replies
    1. re: vorpal

      OMG, thank you, he is wonderful. I will be bookmarking and making his Bhuna Ghost and Cheese Chilli Toast over the holidays.

      1. re: tcamp

        I'd love to hear how it turns out if you give it a try! Bhuna Ghost has recently become my favourite Indian dish, but one that I have yet to try cooking at home.

    2. Funny you should mention methi. I made a mess of aloo methi just last night. It's basically baby Dutch potatoes sauteed and then braised in loads of butter and methi with dashes of garam masala, salt, pepper and lemon juice. Positively delicious.

      I would also add that the murg methi served at A Passage to India in Harrisburgh, Pennsylvania is one of the best dishes of any sort that I've ever been lucky enough to eat.

      Do some Googling and I'm sure you'll find all sorts of wonderful uses for methi/fenugreek. It is one of my favorite Indian ingredients.

      8 Replies
      1. re: Perilagu Khan

        I know this is the wrong board but do you think that Passage to India is otherwise worth a visit? We travel from NY to Ohio several times a year and my enthusiasm for "pennsylvania dutch" food as presented by the diners in that area shrinks with every trip.

        aloo methi is great stuff. a couple handfuls of cilantro and some osauteed nions also perk up the dish. pick the leaves off the stems though.

        ps - if you cook with methi your house will be perfumed for days, so be warned.

        1. re: jen kalb

          Perfumed, really? That is interesting b/c the bunch itself doesn't have any scent at all to it.

          1. re: tcamp

            Fresh methi should smell strong. If you can't smell it, it means you have a weak bunch and the flavor will be weak, too. You can enhance the flavor by stirring in a tbs of qasoori methi or dried fenugreek to whatever dish you cook.

            My two favorite ways to have methi are in methi pullao and also I love methi chicken.

            1. re: tcamp

              rub the leaves between your fingers and see if there is a smell (there should be). cooked it will have a pervasive aroma.

              1. re: jen kalb

                I will try that tonight when I get home, thanks.

            2. re: jen kalb

              "Yes" on A Passage to India. I've been to a lot of Indian restaurants and that one is near the top of the list. One caveat: haven't been there in five years, but my wife has, and says it is still very good.

              1. re: Perilagu Khan

                I second the recommendation for Passage to India, although there are some in this area that think that Aangan (another Indian restaurant near Harrisburg) is equally good or better.

                1. re: cheesemaestro

                  I went to Aangan once and found it a bit bland. The owner, however, was a very nice guy.

          2. I like a combination of methi and spinach for palak paneer. I have seen methi parathas at the grocery store, but I haven't tried them myself.

            1. Hey vorpal,

              Thank you for posting the link to vahchef's Youtube Channel.

              He is indeed very charming, and Indian food is my favorite, so I am very happy to have this link full of wonderful info!

              1 Reply
              1. re: aces551

                Glad to help! Here's hoping that he returns to making more videos in the new year! He vanished a few months ago and hasn't released a new video since.

              2. Also consider Ghormeh Sabzi, an incredibly delicious persian dish. You may see recipes where people attempt to make it without fenugreek, but they should really know better.

                Here is a good recipe:

                One thing I would add is pierce the dried lemons with a fork several times to allow for better transfer of flavors. Even better, mash up or grind a couple of them for an even better effect, just make sure to NOT include the seeds, as they can be quite a bitter surprise during eating. This is not a problem for the whole lemons as the seeds stay contained.