How are fenugreek leaves commonly used in Indian cooking?

Fenugreek leaves are often sautéed with spices, added to dals, used in parathas, or mixed in vegetable dishes to add flavor and nutrition.

What dietary type does fenugreek leaves fall under?

Fenugreek leaves are vegan and free from animal products, suitable for vegetarian and vegan diets.

How should fenugreek leaves be stored for freshness?

Store fenugreek leaves refrigerated in a perforated plastic bag to maintain freshness for up to 3-4 days.

Illustration

Fenugreek leavesVL

Methi sag

Trigonella foenum-graecum

Also known as: Methi paat, Methi shak, Methi pandada, Menthya soppu, Kasori Methi, Sla methi

Fenugreek leaves are commonly used fresh herbs in Indian cooking, known for their aromatic and slightly bitter flavor. They provide significant amounts of vitamin K, chromium, vitamin C, folate, and iron.

VegetarianNOVA 1· Unprocessed

kcal

3.7

Protein

2.2

Carbs

0.8

Serving Size= 100g

Nutrition per 100g

Protein3.7g(48%)

Carbs2.2g(28%)

Fat0.83g(24%)

Fiber5g

Rich in% daily value

Vitamin K778%Chromium156%Vitamin C90%Folate (B9)34%Iron33%

View all nutrients →

Nutrient Breakdown

Key Nutrients(18)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Fenugreek leaves

A typical serving of 50g fenugreek leaves (1 katori) contains about 25 kilocalories.

About Fenugreek leaves

Fenugreek leaves, known as 'methi ke patte' in Hindi, are widely used as a fresh leafy vegetable and herb in Indian cuisine. They have a distinctive slightly bitter taste and are commonly added to dals, sabzis, parathas, and curries.

They are rich in vitamin K, which plays a crucial role in blood clotting, and contain significant levels of chromium, vitamin C, folate (B9), and iron. This nutrient profile makes fenugreek leaves a valuable addition to a balanced diet.

Fenugreek leaves are vegan and free from common allergens, making them suitable for most dietary preferences. They can be consumed raw in salads or cooked to reduce bitterness and enhance flavor.