herb

Fenugreek leaves

Methi

0.8 g1 teaspoon

2.4 g1 tablespoon

100 g1 bunch (about 100 g)

Fresh methi bunch about 100 g; chopped leaves about 0.8 g per tsp.

Nothing truly replaces fresh methi's bitter-sweet aroma; dried methi is the closest.

• 
  Dried fenugreek leaf

  Use 10% of the fresh weight, rub between the palms or soak in warm water for 5 minutes. More hay-like and less fresh-bitter; add near the end.

• 
  Spinach

  Use the same weight, chop and wilt. Gives leafy body but none of methi's bitter aroma; adjust salt and add a pinch of sugar.

• 
  Fenugreek shoots

  Use the same weight, chop finely and discard any tough stems. Milder and more tender; cook 2–3 minutes less.

Aloo Gobi Methi ka Tuk

Cauliflower with Fenugreek & Potatoes

Aloo Matar Rasedar

Potatoes & Peas in Sauce

Aloo Methi ki Sabzi

Potatoes with Fenugreek Leaves

Bajari-Methi na Tepla

Shallow-fried Fenugreek & Millet Bread

Besani Poori

Deep-fried Gram (Chickpea) Flour Bread

Bhuni Salmon Machchi

Baked Salmon

Bhutta Methi Palak

Corn with Mixed Greens

Chanterelles in Malai Sauce with Fresh Peas & Pea Shoots

Deewani Handi

Mixed Vegetables (III)

Methi Makhani Palak

Corn with Mixed Greens

Methi Murg

Chicken with Fenugreek Leaves

Methi Pakora

Fenugreek Fritters

Methi ki Roti

Fenugreek Bread

Murg Methi Tikka

Fenugreek-flavoured Chicken

Ondhiya

Gujarati Vegetables

Papad Methi ki Subzi

Rajasthani Fenugreek

Papri

Gram (Chickpea) Flour Biscuits (Crackers)

Subz Khara Masala

Mixed Vegetables with Whole Spices

Tawe de Tikke

Boneless Pan-fried Lamb

Vendaya Keerai Adai

Rice & Fenugreek Leaf Pancakes