Methi suggestions please

If you do a Google search Bronte,it brings up a lot of Indian recipes.You may find how to use it in them.Looks like you probably do use it like spinach though.

Wiki states :

The rhombic yellow to amber colored fenugreek seed, commonly called maithray, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasturi methi) have a bitter taste and a strong characteristic smell.


Steve.

Methi is very strong flavoured and quite bitter. i use it when i cook Madras curry, it's a last minute addition along with garam masala.

K

We keep a small stock of dried methi leaves (fenugreek), as a use I learned from my mother, who got it from Asian Indian friends, is to add it to cauliflower when used in curries - it tastes fabulous!
Since then, I have also stocked methi seeds, but I haven't yet really tried the spice on its own, to see how it tastes.
If it's also good to reduce BG levels in diabetics, so much the better, as long as it's controlled carefully. Who knows how much would be over-use, in this context?

I use the fenugreek power mixed into an earl grey tea in the mornings and also sprinkle the methi dried leaves into stews and sauces.