Topic: Methi/Fenugreek

[t-c]

I've noticed a few recipes calling for Methi powder, and TBH, as I've ballsed up dry roasting  some spices earlier in my tries to making a curry (having over roasted the ingredients, and not knowing I had 

My question is, the best way to turn fenugreek seeds to powder, should they be dry roasted first, or just ground using the good ol' pestle n mortar?

Thanks.

[Ramirez]

I would forgo the roasting and simply grind, if you've had difficulty roasting before (I am not sure there is any benefit to roasting fenugreek seeds anyway). I tend to buy pre-ground methi powder.

[t-c]

I tend to buy pre-ground methi powder.

Hi Ramirez.
Thanks for your advice, so would have I, if my local Indian wholeseller had it in when I was there.

The dry roasting of spices for masala's is a bit daunting, since I over roasted-IIRC is was cumin seeds, but as with anything, with practice, hopefully it won't happen (lets say) to often.
Thanks again.

[Graeme]

I hope this helps,
Don't get mixed up between seeds and leaves 

[t-c]

I hope this helps,
Don't get mixed up between seeds and leaves 

Ok, now I really do show my stupidity.   

I had assumed that the seeds would have given the same flavour as the leaves? (I did wonder why a recipe from this site had both Methi leaves and powder... but didn't wish to appear too daft in asking... But too late now  ;D

[loveitspicy]

Hi t-c
he/she who never asks never finds out!

Its always best to ask - there are always those who will have a laugh at times but if it is a genuine question it will be answered

best, Rich

[t-c]

That's so true Rich, although years behind a monitor, and for some things i still feel daft for asking such simple questions.  Again, its down to practice, experience -good and bad then learning from that.

[currymonster]

Hi t-c

I would try hard to find ready ground seeds because the whole seeds are as hard as bullets. I tried to grind them once and won't be doing it again  ;D

[t-c]

Hey there Currymonster.
Good advice, which is why I spent this afternoon back at my Indian wholeseller buying ground powders.

And Graeme, just in case, I also bought leaves 

At this rate I'm gonna need a new wall in the kitchen to hold all the spices

[Graeme]

One of Pat Chapmans Madras recipes calls for whole fenugreek seeds
that's one of the few times i have used the seeds but i always have
them just in case.

To be honest fenugreek seeds dont play a big part in my kitchen.
Fenugreek leaves are used 90% of the time in my BIR cooking.

If you cant find ground seeds and really need them let me know.
I'll have a look in my local store for you.