Methi-Fenugreek Leaves – Vadilal, 312g

Fenugreek Leaves also known as “methi” are used in cooking, imparting a distinctive sharpness to curries and vegetable dishes.



This member of the legume family looks like a miniature bean pod when growing. Fenugreek seeds are an important ingredient in Panch Phora, the Indian seed blend that is fried in oil at the commencement of making a curry.

Methi leaves can be used very much the same way that spinach/callaloo leaves are used – sautéed on their own or with potatoes, cauliflower, cooked in with rice, added to dhals, stir-fried, chopped and mixed with peas to make fritters, added to salads, to dough to make roti(s) and to curries. Its uses are many. I had already planned to cook dhal that day so when I bought the methi, I decided to make methi dhal.

In India it is used in the practice of Ayurvedic medicine to treat a variety of ailments such as arthritis, asthma, bronchitis, diabetes; to improve digestion and even to induce labour.


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