Just seen a video where the chef placed emphasis on crushing the leaves with your fingers as it increases the flavour much the same as when you tear tej patta leaves before dropping them into the pan, does anyone do this as a matter of course when cooking a curry?

I do both, finely crush some in at the start with the other spices and some straight out the packet towards the end. best of both then ;-)

Quote from: martinvic on November 08, 2019, 02:00 PM
I do both, finely crush some in at the start with the other spices and some straight out the packet towards the end. best of both then ;-)

Methi addict )

Always rub them between the palms of my hands, and gently roast them (dry-fry them) beforehand if I remember in time ...
** Phil.