Kasuri Methi (Dried Fenugreek Leaves) – Cooking Carnival

Dried Fenugreek Leaves

What are Dried Fenugreek Leaves?

Fenugreek is a small green leafy plant believed to have its earliest origins in the Middle East, Europe and West Asia. Nowadays, fenugreek (also known by the name Kasuri Methi leaves) is widely cultivated in India and most commonly linked with Indian cuisine. Adding flavour and spice to soups, sauces, curries, vegetables, bread and even eggs. Apart from being used as a cooking ingredient, Fenugreek also has many historical health benefits.

What do Dried Fenugreek Leaves taste like?

The plant is utilized in 3 ways: Vegetable (fresh leaves), Herb (dried leaves) and Spice (small seeds). Each variant has its own use and flavour. The distinction between the three must be noted when applying to a recipe. Dried Fenugreek Leaves have a slightly bitter and earthy taste compared with celery, and a sweet finishing kick similar to the taste of maple syrup. (Surprisingly, fenugreek extract is often used to flavour artificial maple syrup).

The image below shows how freshly picked fenugreek leaves look before being dried.

Fresh Fenugreek Leaves

What is the difference between Fenugreek Leaves and Fenugreek seeds?

Fenugreek seeds are intensely aromatic, have a much more bitter flavour than the dried leaves and are used commonly in Indian curries, condiments and sauces. The texture is extremely tough so they require time to be soaked, roasted and then ground down to mix with other spices. Fenugreek leaves are ready to use, have a less bitter element and are so versatile they are instantly added as a flavour in curries, a garnish on vegetables and flatbreads or blended into butter as a baste for grilling and roasting.

How do I use Dried Fenugreek Leaves in cooking? 

Dried Fenugreek leaves are essentially a herb so treat them in that way. Combine with spices when building stocks, soups and curries (try this delicious Smokey Chicken Curry recipe), dahl (Spinach Roasted Tomato Dahl recipe) and stews. Another popular use is in the very popular Indian potato dish, Aloo Methi

Spinach Aloo Methi with dried fenugreek leaves

When to add Fenugreek Leaves to a curry

Fenugreek leaves can be added to a curry right before pouring in stock/liquid to begin the slow simmering cooking process. Check out Flaevor’s delicious Smokey Chicken Curry recipe for instructions.

Dried fenugreek Leaves substitute

  • ½ tsp dried fenugreek powder: Dry roast whole fenugreek seeds and grind them down into a powder. Be careful not to add too much as the seeds tend to be more bitter than the leaves and can overpower a dish.
  • 1 – 2 tablespoons of chopped celery greens: Celery leaves have a similar bitter herbal taste. Chop the leaves finely and add to the dish as normal. 1- 2 tbsp will be equal to 1 tbsp of dried fenugreek leaves.

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