When is the right time to add methi?

After the base has been added? or With the spices?

Since I've been doing the latter, I always notice that the methi in the finished dish is a lot darker. I went back to the old way with tonights Madras and added it after the base.

Personally the result was miles better, and I like what methi adds to a dish.

Anyone have a definite answer, and why?

-- Josh

If added at the start, you run the risk of burning it
I've seen chefs add a pinch right at the beginning, but generally it's added when everything is bubbling away

When the Malik chefs make fried rice it goes into the hot oil straight away along with some salt, and they stir it around for a few seconds before adding the rice. When making a curry they add it before the base sauce, so again they are stir frying it.

My own preference is to grind the leaves to a fine powder and add this after the base sauce has been added as this seems to distribute and bring out the flavour more evenly.

methi in madras? definatly a no no in my book. its more for rogan josh etc. obviously its a personal taste thing though. adding at the start with onion, or during later stage with base,  works fine for me either way. adding half tsp early with onion gets great results for me (before adding base).

I have tried both and not noticed a massive difference but would side with adding them towards the end.  Not so sure about putting it in a Madras myself but essential for dhansak's and bhuna's.

I use dried methi leaf in Madras.  Like Secret Santa I grind the dried leaves in a spice grinder, although I add it (1/4 lev tps to 450 ml base) with the spices at the frying stage.  I cant say whether the taste would be stronger if added later, but I suspect it would!  I can say 'though, if I forget to use it, the result is obvious when it comes to eating.

For Bhuna and Bombay Spud, I tend to use the unground dried leaf a few seconds after the base has gone in. 

Adding methi

https://curry-recipes.co.uk/curry/index.php?topic=3135.msg28232#msg28232

is there a concensus on how much is needed.

i've tried 1 tsp and 1 pinch (2 finger) in the past per 200ml finished portion. the 1 tsp being too much and the 1 pinch a waste of time.

It goes in all my curries. Getting the oiliness and smell from your crumbling fingers takes ages! Even after a good couple of showers. Weird stuff that Methi!

OK. Right at the end of the frying stage makes sense. I will go with that.

Really surprised to see the feedback from those who don't use methi in a Madras. I don't ever think I've done it without. Definitely adds to the aroma and taste. To me, curries without methi are invariably the korma/CTM variety.

-- Josh