Methi/Fenugreek Leaves

I only have one recipe in here that requires fresh fenugreek leaves, so if you come across them on your travels do pick up a bunch and then make my fenugreek lamb curry. They are super nutritious and a great addition to your diet. They have small, green, teardrop-shaped leaves, which you remove from the stalks and use only the leaves in the curry. I use the dried variety more regularly. When you add these into a curry, you need to break them up in your hand, releasing their fragrance as you do so. You’ll find them in my chicken methi malai and my cauliflower and potato curry.