fenugreek

This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.

Kaddu (Sweet and Sour Butternut Squash)

olive oil

fenugreek seeds

turmeric

yellow onion, finely diced

ginger

red chile powder,

asafetida (optional)

butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes

kosher salt,

Roma tomatoes,

lime juice

brown sugar

cilantro

In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.

Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

[Photograph: Max Falkowitz] This is one of the simplest and fastest Indian dishes I know. Start to finish, you'll have dinner on the table in a little over half an hour. Cubes of cheese and strips of peppers are briefly...

Kadhai Paneer (Stir Fried Cheese and Peppers) Recipe

asafoetida

coriander seed,

fenugreek seed,

half-sharp Hungarian paprika

onions,

green bell peppers,

red bell peppers,

dried (2 tablespoons fresh) fenugreek leaves, crumbled

limes,

In 3-quart saucepan, melt 3 tablespoons of ghee on medium heat. Add asafoetida, coriander, fenugreek seed, and paprika. Stir and cook for thirty seconds. 

Increase heat to medium high and add onions with pinch of salt. Stir to coat and let cook until golden brown, about 7 minutes. Stir often to keep spice mix from burning. Add tomatoes, scrape browned bits off bottom of pan, and cover. Keep at a simmer for 20 minutes.

Heat large wok or cast iron skillet until lightly smoking. Add 1 tablespoon ghee, then fry paneer until browned on several sides. To reduce sticking, let paneer fry for at least 30 seconds before trying to stir. Set aside on paper towel-lined plate.

Let pan come back to high temperature. If it's looking dry, add last tablespoon of ghee, then peppers. Stir frequently and cook just until they blister and begin to tenderize. Return paneer to pan and pour gravy on top. Add fengureek leaves, stir to combine and cook for one minute. Squeeze on lime juice and add any additional salt to taste. Serve immediately.

There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn’t the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don’t be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew)

lamb shoulder

salt and black pepper

kidney beans

extra-virgin olive oil

yellow onion, thinly sliced

Italian parsley (about 3 large bunches)

cilantro (about 3 large bunches)

chives

scallions, roots

fenugreek leaves

Omani (dried Persian) limes,

saffron threads

Polo Ba Tahdig (Persian Rice With Bread Crust),

Mast-o Khiar yogurt,

In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.

Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.

In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.

Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.

In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.

Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped — nearly minced — but they will turn to mush in a food processor and thus should be chopped by hand.

Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green — but not burned — and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You’ll know the herbs are ready when they feel dry and emit a strong, savory aroma.

When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they’re still floating after 20 minutes.

As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.

Serve hot with Persian rice and mast-o khiar.

This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, “Israeli Soul,” is an invaluable guide to making Israel’s most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. “I like a little funk in there,” Solomonov told me, “but I get it if you don’t like that, if it freaks you out.” So omit the offal if you want. “The dish is as much about the spicing, anyway,” Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. “Eat mixed grill in a pita,” he said. “Eat it with some onion and tehina and a pickle, and it’s so satisfying. It’s a taste of Jerusalem at the end of the night.”

Jerusalem Grill

red onion, peeled, halved and thinly sliced

salt

cumin

teaspoon baharat

cinnamon

chicken thighs,

lemon, halved

Basmati rice

Israeli salad, pita bread,

Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.

Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces — including the hearts and livers, if you’re using them — and toss with the spices.

Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.

Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.

It doesn't get more classic than tandoori chicken, and this recipe is one you'll want to cook again and again.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori-style chicken

chicken thighs

lemon

unsalted butter, melted

Kashmiri chilli powder (from Indian food shops) or paprika

tsp each chaat masala (optional – from Indian food shops) and ground fenugreek

(140 grams) thick Greek-style yoghurt

garlic

green chilli, seeds removed

tbs chopped ginger

tsp Kashmiri chilli powder or paprika

tsp each ground cumin and garam masala

tbs sunflower oil

mint sprigs, leaves picked, chopped

coriander leaves, chopped

1/2-1 long green chilli, chopped

tsp caster sugar

thick Greek-style yoghurt

tsp ground cumin, toasted

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Sudhanshu Kumar&#8217;s Lamb Rogan Josh

lamb

Marinade

(15 ml) canola oil

(15 ml) mustard oil

(30 ml) dry fenugreek leaves

mace flowers

cardamom pods,

bay leaves4 whole nutmegs, crushed

cloves

onion, roughly chopped

garlic cloves,

(100 g) fat-free natural yogurt

Rogan josh sauce

(90 ml) cooking oil

onion, chopped

tomatoes, chopped

coriander,

red chili,

(5 ml) black peppercorns, roughly ground

(10 ml) red chili powder

(5 ml) saffron

(5 ml) rose essence

(10 ml) garam masala

¼ teaspoon (1 ml) salt

(5 ml) coriander cumin powder

(480 ml) warm water

(30 ml) tomato purée

For garnish

coriander leaves

Julienned ginger

For the marinade, add canola oil, mustard oil, dry fenugreek leaves, cinnamon sticks, mace flowers, cardamom pods, bay leaves, crushed nutmeg, cloves, onion, garlic, and ginger to a food processor. Blitz until the mixture becomes a paste. Add paste to yogurt and stir. Cover the lamb with the mixture, then refrigerate for 2 hours, until the lamb gets tender.

For the rogan josh sauce, heat oil in a large saucepan over medium heat, then add onion and saut until golden brown. Add chopped tomatoes slowly, stirring as you do. Cook for 15 minutes. Add the coriander, red chili, ground peppercorns, chili powder, saffron, rose essence, garam masala, salt, coriander cumin powder and stir together, then cook for another 10 minutes.

For the lamb, add lamb to the saucepan with the rogan josh sauce then saut for 10 minutes over medium heat. Add the tomato pure and stir. Add the warm water, cover with a lid, and simmer for 40-50 minutes, until cooked through.

Serve garnished with fresh coriander leaves and julienned ginger.

We served this vegetarian curry with rice and hoppers – bowl-shaped Sri Lankan crepes made with rice flour and coconut milk. Buy them from good Sri Lankan takeaway restaurants, or use parathas (Indian flatbreads) or extra basmati rice, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Turmeric boiled egg curry

eggs,

tbs ghee

onion, thinly sliced

garlic cloves, finely chopped

(20 grams) ginger, finely chopped

green chillies, thinly sliced

curry leaves

x 12cm pandanus leaves

coconut milk

Nigella seeds, cooked basmati rice

coriander seeds

fennel seeds

cumin seeds

nigella seeds

turmeric powder

white peppercorns white pepper

tsp fenugreek

cinnamon quill,

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The world’s most-loved Indian culinary export gets a mod makeover. The result? An easy, fresh butter chicken recipe with (almost) no washing up.

Butter chicken recipe: the easy way to make this Indian curry

chicken thighs (bone in, skin on)

onion, finely chopped

garlic cloves, crushed

(20 grams) ginger, finely grated

unsalted butter

tbs tandoori paste

tomato paste

(500 milliliters) Massel Chicken Style Liquid Stock

can chopped tomatoes

(125 milliliters) coconut cream

(560 grams) thick Greek-style yoghurt

dill fronds, roughly chopped

Micro coriander, to serve

tsp cumin

tsp smoked paprika (pimenton)

tsp turmeric

mint

tsp caraway seeds, toasted, ground

tsp fenugreek, toasted, ground

cardamom

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The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The  lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.

Yotam Ottolenghi’s Jerusalem Lamb Shawarma

black peppercorns

cardamom pods

star anise

nutmeg,

sweet paprika

sumac

ginger,

cilantro,

lemon juice

peanut or other neutral oil

leg of lamb,

Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.

Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.

Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece. The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron. You need to find thin flatbread to make this; the kind used for wraps is a good bet. It will take some time to clean all the herbs, but don't worry about taking off each leaf. Using tender stems and sprigs is perfectly fine.

Top 13 fenugreek recipes from across the web

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Top 13 fenugreek recipes from across the web

The most viewed fenugreek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kaddu (Sweet and Sour Butternut Squ...

Kadhai Paneer (Stir Fried Cheese an...

Khoresh-e Ghormeh Sabzi (Persian He...

Jerusalem Grill

Tandoori-style chicken

Sudhanshu Kumar&#8217;s Lamb Rogan ...

Turmeric boiled egg curry

Butter chicken recipe: the easy way...

Yotam Ottolenghi’s Jerusalem Lamb S...

Sabzi Polo (Persian Herbed Rice)

Tlayudas (Mexican Tortilla Flatbrea...

Thosai/Dosa (Indian Rice Lentil Pan...

Ghormeh Sabzi (Persian Chicken Stew...

The most viewed fenugreek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sudhanshu Kumar’s Lamb Rogan ...