Quote from: SnS on May 09, 2008, 08:11 PM
George
I've just dry fried a handful of fresh methi and the aroma is definately not as intense as the dried stuff? We need more info - I think.
Hi Everyone,
I may have weighed into this debate a little too late but fenugreek in all its forms (seed, fresh leaves, dried leaves) is very common in Indian cooking, particularly in the north of India where I come from.
As you have already discovered, it has a distinct "curryish" flavour and different forms of fenugreek vary in intensity of flavour and aroma, but that does not mean that one is better than other - they all have their uses and all of them are quite delicious. The seeds when fried in hot oil or ghee are quite pungent and are typically used to flavour certain curries that would otherwise be quite bland, for example those made with marrows or yoghurt. Fenugreek seeds are also sometimes used ground in spice mixes such as Panch Phoran. The fresh leaves are prized when they are in season and are often used like spinach to make a vegetable side dish (sometimes with potatoes), with chicken or lamb (like the Chicken Methiwalla in The New Curry Secret)or in bhajis (like onion bhaji only with fenugreek leaves). When sundried, fenugreek leaves become more pungent and aromatic and are generally used in smaller amounts to add a good robust flavour to just about anything you want.
Fenugreek is one of the easiest herbs to grow. You can use the fenugreek seeds from your Indian grocer, there is no need to pay more for a packet of seeds, and simply sprinkle them onto damp soil or compost. Lightly cover with more soil or compost and germination will occur within days, particularly if the weather is warm. You can harvest them within 3 - 4 weeks of sowing, and if you sow a small amount regularly you will have a supply all through the summer. Always fry the fresh leaves in your ghee or oil along with the onions, garlic and ginger to bring out the flavour. The dried leaves, on the other hand should be stirred in towards the end of cooking.
Finally, the dried 'methi' (Kasoori Methi) available in packets from Indian grocers is a different variety of fenugreek considered to be far superior in flavour and aroma than the variety generally available fresh in the UK. This is the variety that is usually grown in India to use fresh or dried. You can buy Kasoori Methi seeds online. It is just as easy to grow and you can save the seed each year.
Kris
