Fenugreek leaves or Methi leaves are one of the most widely used green leafy vegetables. These aromatic, bitter leaves can instantly enhance the flavour of any food and are used in many cuisines, particularly Indian. The word “Fenugreek” is said to have been derived from the Latin language and literally means “Greek hay”. It is commonly referred with the names “Kasoori Methi” (Hindi), “Menthi Koora” (Telugu), “Methi Saag” (Bengali), “Venthikaya Keera” (Tamil) and “Menthya Soppu” (Malayalam).
Dishes you could try with methi:
Methi paratha, Methi poori
Methi ka Saag: just like palak or Sarson ka saag, this one is made using just the methi leaves and is known to be beneficial for diabetic patients. To make this amazing saag recipe is fresh methi leaves, ginger-garlic and green chilli paste, tomato and onion along with authentic North Indian spices.
Aloo methi: It’s a popular side dish of the North Indian cuisine and is very easy to make. For making Aloo Methi, you need fresh methi leaves, a few potatoes, grated ginger, green chillies and mustard oil. You can enjoy this dish with paratha as well as roti.
Panner methi:This delicacy can be made either way – dried as well as in the curry form. If you are making the curry form, then you would require fresh methi leaves, paneer, onions, tomatoes, ginger-garlic and green chilli paste along with a melange of spices.
Methi Bhajiya: When you need something to snack on, this is the easiest dish to make. Ditch those starch-laden vegetables and use fresh methi leaves to make pakoda along with a hot cup of ginger tea.
Avoid overcooking these leaves. The best way to cook these leaves is by first blanching them and then using them in meal preparation.
Fenugreek leaves are rich in fibre and have high amounts of Vitamins and minerals. Fenugreek leaves are used widely for its medicinal benefits to treat diabetes, constipation and even kidney ailments.