How to use fenugreek leaves

If you consider fenugreek a spice cabinet underdog, you're missing out in a big way. "You can use fenugreek in every possible creation," says chef Chintan Pandya of New York's Dhamaka, Semma, and Adda.

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"In Indian food, in our herbal food, fenugreek is one of our key ingredients."

The versatility of fenugreek is regularly tapped in Pandya's native Mumbai and throughout India, where fresh leaves abound. There, Pandya notes how fresh methileaves are liberally folded into curries.

They're the star ingredient in the savory, rolled flatbread methi thepla, which is one of his favorite childhood snacks to the point that his mother still makes it for him.Dried fenugreek leaves (kasuri methi) make the smoky base of butter chicken.

And, medicinally, fenugreek's fiber, protein, and iron content are highlighted in tea or supplement form.

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Pandya describes fenugreek's ideal flavor as one that starts out bitter but ends with a rolling, lingering sweetness.

He

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