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Soghaat Methi Dana 100g
£1.29
Prices checked
Cooks who temper their curries from scratch reach for methi dana when a dish needs real depth. These small, hard, amber-brown fenugreek seeds have a slightly bitter, warming flavour that mellows once cooked, giving dals, pickles and spice blends their characteristic backbone. At home, methi dana goes into the hot oil first, alongside cumin or mustard seeds, to flavour the base of a curry before the onions and tomatoes go in. It is a familiar addition to dal tadka, vegetable curries and fish curries, and is often used whole in pickles such as lime or mango achar. Ground methi dana also features in spice mixes for potato and cauliflower dishes. Because the seeds are bitter, a light hand goes a long way. A teaspoon tempered briefly in hot oil or ghee is usually enough to season a whole pot of dal or curry. Take care not to let the seeds burn, as this sharpens the bitterness. Keep methi dana in a sealed container, away from direct light and moisture, so the seeds stay dry and ready to use. Stored this way, they keep their flavour for tempering and pickling whenever a recipe calls for that classic fenugreek note.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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