Fenugreek Recipes

This is the world's hottest curry, because it contains the world's hottest chile, the Bhut Jolokia or 'Ghost Chile', which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy!

A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

A spice blend that is often used as a pickling mixture in East Indian cuisine. If you can find kalonji seeds, use it in place of the oregano.

Paneer tikka masala is a favorite dish both in North and South India although the dish itself may have originated in North India. Traditionally, paneer is roasted in a tandoor or a clay oven, but here you use your oven. The aroma of spices and paneer cooking in the oven is mouthwatering and makes one feel hungry right away. This recipe replicates the taste of paneer tikka masala served in restaurants while eliminating cream and milk that is typically used.

A delicious blend of flavors. Comfort food. Extremely aromatic and fragrant.

Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley.

Butter chicken, or "murgh makhani", is one of the most internationally popular Indian dishes. It has been recreated around the world, with each region adding its own touches and variations, adapting to the culture of the land.

This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.

This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.

This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice.

Homemade mixture of Lebanese 'Seven Spices' recipe is really easy to make at home and to have fresh at hand when you need it.

A spicy and flavorful Indian chicken dish that can be served with rice, dhal, or simply eaten on its own!

I love the taste of methi (fenugreek). It has an astringent taste and a slight bitterness that many people find too strong, but I am happy that there are many methi lovers out there. I really like pairing methi with chicken.

Absolutely delicious and easy South Indian curry. One of my husband's favorite dishes. Shrimp cooked in spiced, creamy onion and tomato-based gravy with a subtle coconut flavor. I have used Instant Pot® Duo Mini (the 3-quart size). Serve with rice or roti.

This is a recipe that I cobbled together from three others, two from Madhur Jaffrey's At Home with Madhur Jaffrey. Enjoy with Basmati rice, naan, or other Indian side dish.

A spicy Kheema Pulao-like dish with North African-style goat meat. This dish has an exotic, heavily ethnic flavor. Serve with plain yogurt.

This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how to make it when I moved to Canada, and couldn't find a Persian restaurant that served it. Saag paneer, which also relies on the flavor of fenugreek, is slightly similar, but ghormeh sabzi traditionally contains no dairy products and is made with herbs (cilantro, parsley) instead of spinach, so it's really quite different, and in my opinion, much tastier. Serve with Persian tahdig rice or, if you are going low-carb, serve with quinoa or wild rice.

Simple Indian rice dish that can be customized with your favorite vegetables. Serve with yogurt.

The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.

This a Microwave recipe ready in just a little more than 5 minutes.

Cheese curd cubes simmered in a tomato gravy. Serve hot.

The famous South Indian dosa is made with fermented batter of rice and urad dal. There are innumerable variations of the basic, which are very easy to learn or invent once you have the basics right. Good dosa should be spongy, red, and crisp on the outside, and white and soft on the inside. Serve with coconut chutney.

This one goes out to vegans who miss or have never tried cream- and yogurt-based curries. This is along the lines of restaurant chicken korma as I remember it from before my days as a vegan. There are a lot of ingredients that most people don't normally have on hand, but this is worth it. Garnish the curry with cilantro leaves, cashew meal, and coconut flakes. Serve over basmati rice. Enjoy!

Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread.