Go Back
Print
Recipe Image
Smaller
Normal
Larger
How to Use Fresh Methi Leaves (Fenugreek Leaves)
How to use Methi Leaves (Fenugreek Leaves), an essential ingredient in Persian and South Asian cooking.
5
from
52
votes
Print
Pin
Add to Collection
Go to Collections
Course:
Culinary Garden
Cuisine:
Indian, Persian
Keyword:
herbs
Prep Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Author:
Azlin Bloor
Ingredients
1
bunch
methi leaves
as called for by your recipe
Instructions
Finely chop your methi leaves with a sharp knife. You can use the flowers too, but I try to use as little of the stalk as I can, as the leaves is where the flavour lies.
Add to the recipe as required.
Discover more Culinary Plants!
Check out
The Edible Garden