Posted in Recipes

Methi Masala Chicken

Methi Masala Chicken 1

Today’s production is very Indian in character and features chicken roasted in a green spice blend, or masala, whose central ingredient is dried Fenugreek leaf (known in India as ‘Methi’). In my post on the fresh Fenugreek Leaf, I noted that, whereas the fresh article is useful as a vegetable, when dried, the flavor becomes very concentrated and, as a culinary herb, lends dishes a very warm, almost maple-like flavor that is quite unique… Continue reading “Methi Masala Chicken”

Posted in Experiments

Experiment: Beef Curry with Fresh Fenugreek

As I said in my recent ‘Foodstuffs’ post on Fresh Fenugreek Leaves (Methi), I decided to use the bunch I had just purchased in a loose version of an Indian dish called ‘’Methi Gosht’. ‘This dish is very similar to another Indian curry called ‘Saag Gosht’ (or ‘Palak Gosht’) which uses spinach instead of Fenugreek. I make that dish quite frequently, although I often use beef instead of the traditional lamb, and it is a favorite at our house. I decided that I would also use beef for this particular experiment and, as I will explain below, I make a couple of small departures from the usual Indian method of cooking such dishes… Continue reading “Experiment: Beef Curry with Fresh Fenugreek”