Methi Leaves

Fenugreek Leaves. You will not find this in any of the big supermarkets. But if you go to any Asian greengrocers you will find a plentiful supply of it. Like coriander, ‘Methi’ is sold in bunches. It is used to make vegetable dishes and the leaves are added to many meat dishes too e.g.. Methi Chicken. How To Use Methi Or Fenugreek Leaves 1. Remove each and every leaf whole from the stalks. In coriander you also use the stalks but here we just use the leaves. 2. When you have removed all the leaves – chop them finely and they are ready to use. 3. You can wash and chop the ‘Methi’ leaves. Pat dry and freeze them. It’s handy for when you want to use them in a hurry. 4. Methi leaves can also be dried and they are great for when you don’t have a fresh supply of methi at home. When dried the leaves are called ‘Kasoori Methi’. Dried Kasoori Methi is great when added to Tandoori Chicken Marinades – and also wonderful when added to fish curries.

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