What Are Fenugreek leaves and How Can I Use Them?
Wondering what to do with fenugreek leaves? This guide covers how to pick them, cook them, store them, and swap them, plus 5 recipes to put them to work.
What are fenugreek leaves?
Fenugreek is an aromatic Mediterranean plant coming from the Middle-East.
It belongs to the pea family and produces slender, long, curved pods that contain flattened brownish coloured seeds.
Fenugreek leaves have a very strong aroma and in India, Turkey and various Arab countries are used either fresh or dried as a culinary vegetable or herb.
Where found
Fenugreek leaves are usually found in the produce section or aisle of the grocery store or supermarket.
- In Chinese:
- 胡芦巴叶
- British (UK) term:
- Fenugreek leaves
- en français:
- feuilles de fenugrec
- en español:
- hojas de fenogreco
Recipes using fenugreek leaves
There are 5 recipes that contain this ingredient.
Stuffed Brinjals
Punjabi-style stuffed brinjals (eggplant) filled with a spice paste of coriander, turmeric, poppy seeds, green chilies, and fenugreek. Pan-cooked in ghee until meltingly tender and fragrant.
Potatoes with Fenugreek Leaves
Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own
Dal Palak
Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.
Hot Phall
Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.
