Please share how you cook with methi (whether it’s the fresh herb, dried herb, or seed).
Re: Methi/Fenugreek Recipes
there was a thread on aaloo methi a while ago....
I use dried methi leaves when cooking aaloo palak or any other spinach salan...
Re: Methi/Fenugreek Recipes
Me too, I add dried/fresh to aloo palak usually. I also add it to pakora mix, gives it a nice flavor. Try it in daal once (fresh) wasnt bad :)
Or if you have fresh, try making aloo methi, make normal masala, bhoon aloo for a bit, add methi and put on dhum.
Re: Methi/Fenugreek Recipes
oh I have also tried the dried leaves a few times in chicken karahi...gives a really nice flavor.
Re: Methi/Fenugreek Recipes
do you use just the leaves, or also the stems?
Re: Methi/Fenugreek Recipes
Dried mehti leaves are used in:
Green moong daal
Karahi
Liver (kaleeji)
Some people use it in salan as well.
Green methi
with spinach and mince
with spinach only as well
mehthi aloo
do you use just the leaves, or also the stems?
just the leaves.
Re: Methi/Fenugreek Recipes
I use a little dried methi in nearly all of my curries...i love the smell of it!
Re: Methi/Fenugreek Recipes
i use methi in teenday gosht,pakora karhi,aalo methi,chicken karahi,palak,saag.
Re: Methi/Fenugreek Recipes
I use fresh methi and use just the leaves as stems disturb it's overall texture. My favorite is aalo-methi and here's how I make it:
-Separate methi leaves from it's stems you can cut in the softer stems be but it's better to leave them.
-finely chop the methi and wash it thoroughly
In a pan heat oil 2-3 tbsp and put methi in it, let it cook uncovered, first on low heat until it releases water and then on medium heat until the water is fully evaporated. you can also cut a couple of green chillies and add to the methi.
Now when the water is fully dried, squeeze methi so that the oil remains behind. **discard this oil as it will have bitterness of methi.
** basically this whole additional process is to get rid of methi's bitterness
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-Separately, make masala like you normally do, fry onions, add tomatoes (a lil less than you normally do, like normally if you use 2 tomatoes use one or if you use one, just use a smaller one), ginger,garlic paste(optional, some ppl use it, I normally don't use it in aalo methi) and salt+ red chillies. I don't use turmeric in green veggies to save their color.. but if you like you can add lil turmeric powder too
bhonofy masala, add potatoes and let them cook till they are tender. My ammi says that you should tenderize the potatoes to your liking BEFORE adding methi cos if methi is added earlier, potatoes will remain hard.. I always do this and haven't tried adding methi earlier so dunno if she's right or it's just in her head..hehe
So when potatoes are tender, add the fried methi(draining as much oil from it as possible) and put it on dum, low heat for 7-10 mins..
That's it.
Re: Methi/Fenugreek Recipes
i do the same.:)
Re: Methi/Fenugreek Recipes
thanks all!
no one uses the seeds?
Re: Methi/Fenugreek Recipes
^^I personally dont like the seeds...
but my mother uses them sometimes after grinding them with fennel and kalonji in masala for achaar gosht/chicken.
Re: Methi/Fenugreek Recipes
you can add methi leaves to any dish...it really adds an amazing flavor and aroma whether it,s chicken curry, keema, regular mutton salan, mix veggies or plain aloo methi dish. Just make sure if you're adding it to a meat dish then add it when meat is 70% cooked. Dry methi is used as a flavoring herb so can add to any dish with other spices.
Seeds are different,you can use them in a dish if you want achaari flavor but you have to use other achari spices like kalonji, mustard seeds and saunf...Also be careful with quantity, they tend to taste a little bitter so don't add too much.