Degchi
Methi (fenugreek)
Also written: fenugreek, methi dana, kasuri methi, methi leaves
- Urduمیتھی
- Hindiमेथी
- Banglaমেথি
Methi is fenugreek, and the word covers three different things in the kitchen. Methi dana are the small, hard, golden seeds. Fresh methi is the leafy green sold in bunches. Kasuri methi is the dried leaf, crumbled between the fingers.
In our library the seeds appear in Aloo ki Bhujia, where they go into hot oil with whole red chillies, cumin, nigella and fennel and sizzle for about 30 seconds before the potatoes are added. Idli Sambar and Masala Dosa also list methi dana among their ingredients. Fresh leaves go into Undhiyu: the chopped leaves are mixed with gram flour, a little oil and salt into a stiff dough that is shaped and steamed for dumplings.
Kasuri methi is a finishing touch. Butter Chicken and Paneer Butter Masala both suggest rubbing a pinch between your palms at the end of cooking for a restaurant-style aroma.
Fenugreek is bitter, so measure the seeds with care and do not let them darken in the oil, because browned seeds taste harsher. Kasuri methi loses its smell if it is stored open, so keep it in a closed jar.
Recipes that use it
- Aloo ki Bhujia (Dry Spiced Potatoes)
- Undhiyu
- Butter Chicken
- Paneer Butter Masala
- Idli Sambar
- Masala Dosa