Fenugreek leaves, often called methi or kasoori methi, have a milder flavor than fenugreek seeds. The herb gives off an aroma of celery and onion, with some bitter notes that become sweet when cooked. Methi pairs well with lentils and potatoes. They can be found in parathas, chicken curries, lentil fritters, and ghormeh sabzi, a Persian lamb dish. Dry roasting the leaves will bring out its nutty flavor.
|1 oz||More than 1 1/2 cups|