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All about Fenugreek; the leaves, the seeds and Kasoori Methi







I have to drive quite a bit across towns to get to Monterey Market. This is a local family owned grocery store in Berkeley that I absolutely love. There are many Safeways, Sprouts and Whole Foods between where I live in East Oakland and this market. I continue to drive right past all of these, in spite of the 6 dollar gas prices. It’s the price you pay for access to the freshest seasonal, locally grown produce anyone can lay their hands on in the area. The produce on offer at this farmstand-like establishment comes primarily from farms within a 50 mile radius. Let me tell you, I have never been more glad to be Californian, than when I go to this market.

During last week’s visit, I could hardly believe my eyes. Right there, between the spinach leaves, the collards and the Rainbow chard, I spotted Fenugreek leaves. Now that’s something not seen very often, out here in California at least. The last time I had Aloo Methi made from fresh Fenugreek leaves, it was during those long cold winters in New Delhi almost 30 years ago. I promptly scooped a several handfuls into a bag and hurried off in the general direction of the Russet Potatoes.

Most Americans know Fenugreek to be a seed. It’s virtually impossible to find the dried leaf format outside of Indian stores, and there, it goes by the name Kasoori Methi. This dried leaf (that looks a lot like crumbled weed) is used like a spice; lightly toasted, dried and crumbled between the palms into a fine powder, before being sprinkled onto the intended dish. Chicken Tikka Masala, Saag paneer and many dishes cooked in a tandoor are finished that way. Often people think you can substitute the seed for the dried leaf. You can’t.

The seeds of the fenugreek plant are tiny, hard and extremely bitter. You come across these a lot in South Indian cooking. Tadkas, usually coupled with Mustard seeds and Curry leaves. Fenugreek seeds are also added to the soaking lentils when making dosa and idli batter. It helps in the fermentation process. Fenugreek has long been used in alternative medicine. It is believed to help in lowering blood sugar levels and boosting testosterone. Breastfeeding mothers are given fenugreek to help increase milk production. Practitioners of ancient medicine believed Fenugreek could reduce cholesterol, lower inflammation and assist in appetite control.




Fenugreek leaves thrive in the cool weather months, from autumn to spring, which is perhaps why I was able to find it in the market last week. I thought about Aloo Methi because potatoes are what I crave when the temperature starts to dip. The sharp bitterness of the leaves pair nicely with the sweetness and starchy texture of the freshly peeled boiled russet potato. The leaves are rough chopped along with the stems for the dish. I like an acidic finish to balance the bitterness, so I used the juice of half a lime, and a sprinkle of chaat masala once the potatoes were off the flame. It brought a certain harmony and balance, tying together the bitterness and creaminess.

So, the next time you are out shopping for groceries, keep an eye out for fenugreek leaves. If you find any, pick them up and give this simple, hearty and warming Aloo Methi recipe a try this season. It might be just what the doctor ordered, as the old folks used to say.

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