About 

The fenugreek plant originated in the ancient lands of Mesopotamia and civilizations of Babylon (now the region of Iraq). Over the centuries its use spread through Northern Africa and India and is prized for both its leaves and seeds. Fenugreek seeds have a mild maple and malty aroma. They also have a slightly bitter flavour when cooked. Fenugreek is used extensively in Indian cuisine in the preparations of curry pastes, curry powders, chutneys, stews, pickles as well as desserts. 

Uses & Ideas 

Panch Phoron (Bengali Five Spice)
Combine 2 tbsp each - brown mustard seeds, nigella, cumin seeds, and fennel seeds with 1 tbsp fenugreek. Whole spices are tempered in oil to release their magical essential oils. Use the oil to sauté potatoes, add the tempered spices towards the end. Use also with eggplant, pumpkin, cauliflower, spinach, dahls, or curries.

Methi Chicken Recipe - Serve 4 to 6
Marinade– 1 kg Chicken thighs (cut into large pieces), 2 onions (sliced) 1 tbsp ginger paste, 1 tbsp garlic paste, 3 tbsp natural yoghurt, 1 tspn turmeric, ½ tspn chilli, 2 tbsp oil, 1 cup coriander leaves. 
Curry spices – 3 tbsp oil, 1 onion (sliced),  8 cloves garlic (sliced), 1 bay leaf, 1 tbsp fenugreek seeds, 4 cardamom pods, 6 cloves, 1 cassia quill. 
Method – combine marinade ingredients for 2 hours (refrigerated). Temper curry spices in oil, add onion, garlic, sauté 2 mins. Add marinated chicken mix. Cook 20 minutes, add 150 ml water, salt, simmer for 10 mins.(Note dish is not heavily sauced as most liquid will evaporate).