Fenugreek Leaf

• Add fresh fenugreek leaves to curries and stews for a subtle, earthy flavor that complements spices like cumin and coriander.
• Use dried fenugreek leaves (kasuri methi) to enhance the taste of creamy dishes like butter chicken or paneer makhani by sprinkling them in during the final stages of cooking.
• Incorporate fenugreek leaves into flatbreads like parathas or the dough of naan for a fragrant, herbaceous twist.
• Blend fresh fenugreek leaves into lentil soups or dal recipes to add depth and a hint of bitterness.
• Sauté fenugreek leaves with garlic, onions, and spices to create a simple yet flavorful side dish.
• Mix chopped fenugreek leaves into salads or stir-fries for a nutritious boost and a unique flavor profile.

• Rich in antioxidants, fenugreek leaves support overall wellness and are often included in balanced diets.
• A good source of iron, they can help boost iron intake when incorporated into meals.
• Known for their slightly bitter and earthy flavor, they enhance the taste of curries, stews, and flatbreads.
• Often used in traditional cuisines for their aromatic properties and to add depth to vegetarian and vegan dishes.
• Low in calories, making them a great addition to weight-conscious meal plans.

Fresh fenugreek leaves should be wrapped in a damp paper towel and stored in a perforated plastic bag in the refrigerator, where they can last for up to a week. For longer storage, you can freeze the leaves by blanching them briefly in boiling water, then cooling and storing in an airtight container or freezer bag. Dried fenugreek leaves should be kept in an airtight container in a cool, dark place to maintain their flavor and aroma.