Fenugreek seeds (scientific name Trigonella foenum graecum) are finally spreading around the world thanks to alternative medicine, after being used for centuries in India and other areas where their health benefits were known. Unfortunately they have a bitter taste reminiscent of burnt sugar, so it is best to toast them to make them more delicate on the palate. The seeds lend themselves to different uses: most often they are infused or ground and used as a condiment in different recipes including curries.
Ingrediants
Curry Vindaloo in Pasta
- 2 cloves of garlic
- 1 inch-sized piece of fresh ginger
- 4 dried red chillies
- 1 tablespoon of turmeric
- ½ teaspoon of sea salt
- 3 tablespoons of peanut oil
- 2 tablespoons of tomato sauce
- 2 fresh red chillies
- 1 bunch of fresh cilantro
- 1 teaspoon of black peppercorns
- 4 cloves
- 2 teaspoons of coriander seeds
- 2 teaspoons of fennel seeds
- 1 teaspoon of fenugreek seeds
Steps
Method 1 of 3: Roasting the Fenugreek Seeds
Step 1. Soak the seeds in water for 12 hours
It is not a mandatory step, but if you want to mitigate the burnt flavor that characterizes these seeds it is best to let them soak in water. All you have to do is place them in a container, submerge them with water and leave them to soak overnight. The next morning, just dry them.
Some people decide to drink the water the seeds were soaked in. You need to consider whether you can tolerate the bad taste to get the health benefits. Benefits of drinking soaking water include easing digestive problems and inflammation. You can freely decide whether to drink it or throw it away
Step 2. Heat a skillet over medium heat
Any pan is enough to toast the fenugreek seeds. Put it on the stove and heat it over medium heat. The seeds tend to burn easily, so don't use a flame that is too high. After a minute or two the pan should be hot enough to start.
Step 3. Pour the seeds into the pan
You don't need any type of fat or seasoning. Simply pour the seeds into the pan and spread them to coat the bottom. Do not overdo the quantity: it is important that all are in contact with the hot metal to obtain a uniform result.
Step 4. Stir the seeds to keep them from burning
Keep moving them. Do not stray and do not just turn the ones in the center, make sure you move all the seeds with the wooden spoon to prevent them from burning.
Step 5. Toast the seeds until they change color
After a few minutes they will take on a uniform shade that tends to dark brown. Then turn off the heat and immediately move them elsewhere to prevent them from burning from residual heat. A light roasting is enough to eliminate the bitter aftertaste that characterizes fresh seeds, so don't keep them on the stove for too long otherwise you will get the opposite effect.
In Indian cooking, the lighter seeds are generally added to vegetables and lentil soups, while the darker ones can be used to make chutneys
Step 6. Crush the seeds to make a spicy powder
Fenugreek seeds are often used whole, but they can also be ground and mixed with other spices, for example to make garam masala. They can be roasted or natural, in the first case they have a more delicate taste. You can use a mortar and pestle or a coffee grinder to break them up and turn them into a coarse powder.
Method 2 of 3: Make a Herbal Tea with Fenugreek Seeds
Step 1. Pour a teaspoon of seeds into a teapot
The method for preparing a fenugreek herbal tea is very similar to the traditional one. First, pour a teaspoon of seeds into the teapot.
Step 2. Pour the boiling water over the seeds
Boil the water as usual, using the kettle, microwave or small saucepan, but not in the teapot. Only pour it into the teapot after boiling it.
Step 3. Let the seeds steep for 5 minutes
Take the opportunity to relax and get ready to drink the herbal tea. After a while the water will have already started to take on a different taste, but it is better to wait 5 to 10 minutes before drinking the herbal tea. The result will be similar to black tea and will have a flavor reminiscent of that of hazelnuts, therefore much better than that of soaking water from the seeds.
You can customize the herbal tea as you like, for example by adding milk or honey. If you want, you can also use tea leaves in addition to seeds
Step 4. Filter the herbal tea
This may seem like an obvious warning, but the seeds should not be ingested with the herbal tea. Place a colander over the cup and strain the tea as you pour it. In kitchen supply stores you can easily find a classic stainless steel cup strainer that is generally used for serving tea.
Step 5. Reuse the seeds a second time to make another cup of herbal tea
If you enjoyed it, chances are you'll want to drink more, especially to take advantage of the beneficial properties of the seeds. Pour the seeds you collected in the colander back into the teapot and add more boiling water. Leave them to infuse for the recommended amount of time, then filter the herbal tea before drinking it.
Method 3 of 3: Make Vindaloo Curry Paste
Step 1. Peel the garlic and peel the ginger
Garlic has multiple properties, so take two cloves and remove the peel. Now prepare the ginger, hold a sharp knife, cut the piece you need (as big as your thumb) and then peel it to reveal the pulp. Finally chop it finely or grate it.
Step 2. Heat a skillet over medium-high heat
Also in this case it is necessary to use the stove. As explained above, fenugreek seeds are small and delicate, so they can burn easily, so be careful not to use too high a flame. Let the pan heat for a minute or two but no longer to avoid filling the room with a burning smell as soon as you pour the seeds into the pan.
Step 3. Toast the garlic and ginger until golden
Put them in the pan without adding any liquid or seasoning. The scent released by the two roasted spices may make you hungry, but you will have to wait a little longer before you can enjoy your vindaloo curry. Do not lose sight of the garlic and ginger because they will take on the right golden color within a few minutes. At that point, turn off the stove, take the pan away from the heat and transfer the ingredients to a small bowl.
Step 4. Make the curry
Pour the first ingredients into the blender: one teaspoon of whole fenugreek seeds, four dried red chillies, two fresh red chillies and two tablespoons of tomato puree. Add a tablespoon of turmeric, half a tablespoon of sea salt, three tablespoons of peanut oil, the leaves of a small bunch of coriander, a teaspoon of black peppercorns, four cloves, two teaspoons of coriander seeds, two teaspoons of fennel seeds and finally the garlic and ginger that you toasted in a pan.
Step 5. Blend the ingredients
Curry is a mixture of herbs and spices and should not be cooked so, unlike usual, the last step is done with the blender. Blend the ingredients until you get a paste with a uniform consistency. Once ready, you can use the vindaloo curry as you wish.
Warnings
- Fenugreek seeds generally have no contraindications, but it is best to notify your doctor if you consume them regularly.
- Fenugreek seeds can interfere with the blood clotting process and medications to treat diabetes. It is best to monitor glucose levels and take blood tests at regular intervals to detect any changes.
