Arvind thinks I should start with cactus, but am not giving up yet. It’s still my dream to have an edible garden someday. For now, I will just depend on the market.
Methi/Fenugreek had not been my preferred choice of flavor until a few years back. Credit goes to Arvind, who likes fresh fenugreek leaves a lot. So I started cooking with it more frequently. I prepared it with lentil soup, stuffed it in naan, sautéed with potatoes/paneer, made fritters and then I got my favorite, preparing it with chicken. It took a while for my palate to relish the bitter pungent taste and these days, I accept it more than ever.
Methi Murgh/Chicken with fenugreek leaves is quite a popular dish in India. There are several versions and eventually, I found mine. Picking the leaves is a tedious task but other than that, the curry gets ready smoothly. Typically, in a chicken curry, I like to add a lot of spices but with this one, I avoid. The flavor of the fenugreek leaves is robust and I want that to shine through instead of getting submerged in the entire earthy spice flavors. With steamed rice or naan, it’s quite a delicious treat.
