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Chef Pankaj Bhadauria's Expert Advice for Correctly Cooking Methi Leaves

The Chef Pankaj Bhadauria Handbook: How to Choose, Wash, and Remove Bitterness from Methi Leaves
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Chef Pankaj Bhadauria's Expert Advice for Correctly Cooking Methi Leaves

Photo Credit: Pankaj Bhadauria Instagram

Highlights
  • Large Methi leaves tend to be more bitter.
  • Cleaning methi leaves with ease with a steel strainer.
  • An easy-to-use yet efficient method.

Fenugreek leaves, or methi, give a distinct taste and dietary value to a variety of recipes, but choosing the right ones and cooking them correctly can make a huge impact. You can take your methi-based meals to the next level with Chef Pankaj Bhadauria's professional advice.

Pankaj Bhadouria's Expert Advice:

Chef Pankaj says it depends a lot on how big the methi bunch is. Choose little bunches because larger ones are usually more mature and so taste harsh. You may guarantee a softer flavor profile in your meals by choosing smaller bunches.

Methi leaf washing can be a tiresome chore, but Chef Pankaj makes it easier with a quick trick. Insert the stem portion of the methi bunch from the top and pull it through from the back using a steel strainer. With this process, you may effectively remove any dirt or pollutants from methi leaves, leaving them clean immaculate, and ready to cook.

To address the natural harshness of methi leaves, Chef Pankaj suggests a simple and fast fix. Soak the methi leaves in a dish of cold water with roughly a spoonful of salt for ten minutes. The bitterness is extracted by this saltwater treatment, leaving methi leaves clean and with a pleasingly mild flavor.

To fully utilize this adaptable and wholesome food in your cooking endeavors, incorporate these suggestions into your culinary arsenal.

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