Fresh Methi (Fenugreek Leaves)

Methi (Fenugreek Leaves) - Fresh Greens for Everyday Cooking

Add distinctive, aromatic flavour to your meals with Methi (Fenugreek Leaves), available as one bunch. These fresh greens have an earthy, slightly bitter character that complements potatoes, lentils and warming spices. Cook a simple aloo methi for dinner, stir the leaves into dal or fold chopped leaves into dough for homemade parathas.

Benefits in the Kitchen

Methi (Fenugreek Leaves) brings variety to everyday vegetable dishes and breads without requiring elaborate preparation.

• Adds a recognisable herbal flavour to curries, sabzi and lentil dishes.
• Pairs well with potatoes, garlic, cumin and other savoury seasonings.
• Can be chopped into paratha or thepla dough for a flavourful flatbread.
• Works in plant-based recipes when prepared with suitable accompanying ingredients.

Ingredients and Composition

Fresh fenugreek leaves (Trigonella foenum-graecum). This listing is for fresh greens, not dried kasuri methi, fenugreek seeds or a supplement. Potatoes, flour, lentils and seasonings mentioned in serving suggestions are not included.

How to Prepare

Sort Methi (Fenugreek Leaves), remove roots, tough stems and any damaged leaves, then rinse thoroughly in clean water to remove soil. Drain well and chop as required. Use the leaves and tender stems according to your recipe.

How to Cook

For aloo methi, cook diced potatoes with your chosen seasonings, then add the prepared greens and cook until wilted and tender. For methi dal, stir washed, chopped leaves into the lentils and simmer until cooked. For parathas or thepla, mix well-drained chopped greens into the dough, adjusting added water as needed, then roll and cook on a hot pan.

Storage

Keep Methi (Fenugreek Leaves) refrigerated, protected from excess moisture, and wash just before preparation. Use promptly for the best texture and aroma. Follow any storage instructions or dates supplied with your order.