Description
Methi leaves, or fenugreek greens, are strongly aromatic and slightly bitter, widely used in Indian, Pakistani, and Bangladeshi dishes. From the plant Trigonella foenum-graecum, they are sautéed into simple stir-fries, mixed into flatbread dough, or added to lentil curries. Their flavor is distinctly sharp, slightly grassy, and deeply herbal. In Bengali cooking, methi leaves are paired with potatoes or dried fish, giving a unique edge to everyday meals.