I love ingredients that take time to grow on your palate – take wasabi for instance – the punch of pungency that sometimes blows your head. Or truffle – yes truffle – the world raves about truffle, the most expensive ingredient in the world, etc… but it has a musky flavour that takes time to develop on your palate. And I love them both – it took some time, but today I can pop wasabi peas like there’s no tomorrow.
Fenugreek is an ingredient just like these – this versatile ingredient is basically a herb with some pretty great medicinal properties. It is slightly bitter – which is what puts people off the most – a little thick, and like most leaves holds a lot of water. However, it is an ingredient, which – like most others – when cooked well offers an earthy flavour.
Methi pairs beautifully with mutton. No kheema preparation (spiced minced meat) is complete without kasuri methi (the dried version of fenugreek). It also goes very well with potatoes – alu methi with some spices is a great comfort dish with hot phulkas (chapattis). I also like to use kasuri methi in tempering dals, as a garnish atop dishes, etc. Surprisingly, Methi is quite a giving ingredient – it imparts a different flavour altogether to any new ingredient. You can see that in my recipe for methi chicken – a simple ode to the fenugreek leaves.