📝 Description

What is this product?

Methi Leaves, also known as Fenugreek Leaves, are aromatic green herbs widely used in Indian, Middle Eastern, and Mediterranean cuisines. These small, flat, green leaves have a distinct slightly bitter yet nutty flavor that enhances curries, breads, and stir-fries. Methi is highly valued for its medicinal properties and nutritional richness — it’s a natural source of vitamin A, vitamin C, vitamin K, folate, iron, calcium, and fiber. Regular consumption supports digestion, helps regulate blood sugar, improves skin health, and boosts immunity. Whether used fresh or dried, fenugreek leaves add an authentic, earthy aroma and deep flavor to any dish.

🌍 Origin

Fenugreek is native to the Mediterranean region and South Asia and has been cultivated for thousands of years for its culinary and medicinal uses. Today, it is widely grown across India, Saudi Arabia, Egypt, and Pakistan. Locally farmed Methi leaves are hand-harvested at their tender stage to ensure superior flavor and nutritional quality, making them a popular fresh herb in healthy, home-style cooking.

🍽️ Nutrition Table (Per 100g)

Note: Methi leaves are a superfood for blood purification, digestive wellness, and heart health — best consumed fresh and lightly cooked.

👩‍🍳 Cooking Method/Recipes

🥬 Recipe 1: Aloo Methi (Potato Fenugreek Curry)

Ingredients: 2 cups fresh methi leaves (chopped), 2 medium potatoes (cubed), 1 tsp cumin seeds, 1 tsp turmeric, salt, and 1 tbsp oil.

Method:

1. Heat oil in a pan and add cumin seeds until they crackle.
2. Add potatoes, turmeric, and salt; sauté until golden brown.
3. Add chopped methi leaves and cook for 5–7 minutes until soft and aromatic.
4. Serve hot with chapati or rice.

Why it’s healthy: Combines iron-rich greens with fiber-filled potatoes — energizing and heart-friendly.

🍵 Recipe 2: Methi Paratha (Fenugreek Flatbread)

Ingredients: 1 cup wheat flour, ½ cup methi leaves (chopped), salt, cumin, chili powder, and 1 tsp oil.

Method:

1. Mix all ingredients with water to form a soft dough.
2. Roll into flat rounds and cook on a hot pan until golden brown on both sides.
3. Serve warm with yogurt or pickle.

Why it’s healthy: A high-fiber, low-fat meal that promotes digestion and maintains blood sugar levels.

🧊 Storage Instructions

🏠 Room Temperature

• Keep in a cool, airy spot for up to 5 hours after harvest if not washed.

❄️ Refrigeration

• Wrap unwashed methi leaves in a damp paper towel and store inside a perforated plastic bag.
• Remains fresh for 4–6 days in the refrigerator.

🥶 Freezing

• Blanch methi leaves for 1 minute, cool, and freeze in airtight bags or cubes.
• Use within 1–2 months for curries or parathas.

🧺 Handling Tips

• Select vibrant green leaves without yellowing or wilting.
• Wash thoroughly before cooking to remove dirt and grit.
• Cook lightly to preserve nutrients and aroma.