herb

Fresh fenugreek leaves

Methi

0.8 g1 teaspoon

2.5 g1 tablespoon

Chopped fresh methi about 40 g per cup; 40/48 tsp gives about 0.83 g per teaspoon.

Fresh methi's bitter aroma has no exact replacement; dried methi is closest.

• 
  Dried fenugreek leaf

  Use 12% of the weight, soak in warm water for 10 minutes, drain, and add. Stronger and less fresh-tasting.

• 
  Dried fenugreek leaves

  Use 10% of the weight, crush between your palms, and add near the end. Gives the dried methi aroma.

• 
  Spinach

  Use the same weight, chopped, and add 2 minutes earlier. Milder, with no bitter methi flavour.

Aloo Methi

Potatoes with Fenugreek

Bajra Methi Paratha

Millet Flatbread with Chilli, Fenugreek, Carom Seeds & Sesame Seeds

Indore Ki Methi Dal

Masoor Dal with Fenugreek Leaves, Cumin, Chilli and Garam Masala

Methi Suva Macchi

Tuna with Fenugreek & Dill Leaves

Murgh Methi Tikka

Chicken Skewers Marinated in Fenugreek, Turmeric & Garlic