Dried Fenugreek Leaves

You can of course buy fresh fenugreek leaves to make a wonderful shaak or sabzi, but they are hard to source unless you live near an Asian grocer, so I have only included one recipe with them in this book (my fenugreek lamb curry), although you can substitute with dried for that dish. The dried leaves are easy to find online and in large supermarkets. They have a very distinct aroma, which works particularly well in my cauliflower and potato curry, chicken methi malai and Punjabi chole. It is always best to crumble them as you sprinkle them over your meat and vegetables to release their wonderful aroma.