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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A hearty and flavorful North Indian curry featuring tender minced meat (keema) cooked with fresh, slightly bitter fenugreek leaves (methi) in a rich onion-tomato gravy. Perfect with warm rotis or pav.
A quick and nutritious North Indian egg scramble packed with the unique, slightly bitter flavor of fresh fenugreek leaves. It's a perfect high-protein breakfast or a simple side for rotis, ready in under 20 minutes.
A rich and creamy North Indian curry featuring hard-boiled eggs and fresh fenugreek leaves in a luscious cashew and cream gravy. This fragrant dish is a delightful twist on classic malai curries, perfect with warm naan or roti.
A classic from Kashmiri cuisine, this dish features soft paneer cubes in a creamy, aromatic gravy with fresh fenugreek leaves. The subtle bitterness of methi is beautifully balanced by the richness of milk and fragrant spices like fennel and ginger.
Fresh fenugreek leaves typically last 3 to 5 days in the refrigerator if kept dry and stored in an airtight container.
Yes, you can blanch the leaves for 30 seconds, shock them in ice water, squeeze out excess moisture, and freeze them in portions for up to 6 months.
Look for bright green leaves with thin, tender stems. Avoid bunches that are yellowing, wilting, or have slimy spots.
Spinach or kale can be used as a base, but to mimic the flavor, add a small amount of dried fenugreek leaves (kasuri methi) or a pinch of ground fenugreek seeds.
Pluck the leaves from the tough stems, then submerge them in a large bowl of cold water. Lift the leaves out, leaving the grit at the bottom, and repeat until the water is clear.
Yes, they have a distinct bitter profile. This can be mellowed by cooking, pairing with fats like ghee or cream, or pre-treating with salt.
They are exceptionally high in Vitamin K, Vitamin C, and Iron, while being very low in calories.
Only the very thin, tender top stems are edible. The thicker, lower stems are fibrous and should be discarded.
No, dried fenugreek (kasuri methi) is much more concentrated in flavor and is used as a spice/herb, whereas fresh leaves are used as a leafy vegetable.
fenugreek leaves is a versatile ingredient found in cuisines around the world. With 49 calories per 100g and 4.4 grams of protein, it's a nutritious addition to many dishes.
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