Herb
Dried fenugreek leaves
شنبلیله
Also called kasuri methi, kasoori methi, shanbalileh, dried methi
The dried leaves of the fenugreek plant. Different in use and flavour from fenugreek seeds.
Origin
Iran and northern India, where the fresh herb is also eaten as a green.
Flavour
Bitter, savoury, a little like celery leaf and maple at once. Strong, so used in small amounts.
How to use it
Crumble between your palms into stews, curries, breads and doughs. Essential in ghormeh sabzi and common in Punjabi dishes like butter chicken. A tablespoon is usually enough for a pot.
Storage
Airtight away from light. Loses aroma after about a year.
Recipes using it
Ghormeh sabzi
قورمه سبزی
Iran's dark green herb stew: lamb, kidney beans and a mountain of fried herbs soured with dried limes.
Medium
Palak paneer
पालक पनीर
Spinach blanched, blended and cooked briefly with onion, tomato, ginger and garlic, with cubes of paneer folded through at the end.
Easy
Paneer tikka
पनीर टिक्का
Cubes of paneer, onion and pepper marinated in thick spiced yoghurt and toasted gram flour, skewered and charred under a very hot grill.
EasyMedium heat
Chicken tikka masala
चिकन टिक्का मसाला
Yoghurt-marinated chicken tikka charred under the grill, then simmered in a smooth, spiced tomato and cream sauce. The British curry-house classic.
Medium
