Fenugreek is a lovely fragrant green. It takes time to prep it, but the end result is worth it.
- pick the leaves
- wash thoroughly.It is easy to wash in an over-the-sink-strainer as the hands are free to wash the leaves thoroughly with the water running on top of the strainer. Available at Amazon
- sometimes it gets a bit tedious to cut the leaves fine. An excellent tip from my mother-in-law is to grind the leaves. It works for me anyway 🙂
- saute the ground fenugreek in a bit of oil with some salt and turmeric. This way even if you are not ready to cook it the same day, it will keep for a couple of days
- you could knead some dough with the fenugreek and make lovely breads
- I opted to cook with potatoes, a very common and much loved dish, known in Indian/hindi as ‘Aloo Methi’. Aloo is potatoes and Methi is fenugreek
- I sauteed the potatoes in oil with some spices and when nearly cooked I added the fenugreek, as it was already cooked
- leaves picked and put in the strainer
- leaved getting washed
- leaved ground
sauteed fenugreek
the end result – fenugreek and potato
