fenugreek

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fen·u·greek

 (fĕn′yə-grēk′, fĕn′ə-)
n.
1. A Eurasian plant (Trigonella foenum-graecum) in the pea family, having white flowers and trifoliolate leaves. Its mildly bitter seeds and aromatic leaves are used as flavorings.
2. The seeds or leaves of this plant.

[Middle English fenigrek, from Old French fenegrec, from Latin fēnugraecum, from fēnum Graecum : fēnum, hay; see fennel + Graecum, neuter of Graecus, Greek; see Greek.]

fenugreek

(ˈfɛnjʊˌɡriːk)
n
(Plants) an annual heavily scented Mediterranean leguminous plant, Trigonella foenum-graecum, with hairy stems and white flowers: cultivated for forage and for its medicinal seeds
[Old English fēnogrēcum, from Latin fenum Graecum literally: Greek hay]

fen•u•greek

(ˈfɛn yʊˌgrik, ˈfɛn ʊ-)

n.
an aromatic Eurasian plant, Trigonella foenumgraecum, of the legume family.
[before 1000; Middle English fenugrek, Old English fēnogrēcum < Latin fēnum Graecum literally, Greek hay]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.fenugreek - annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curryfenugreek - annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry
fenugreek seed, fenugreek - aromatic seeds used as seasoning especially in curry
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
genus Trigonella, Trigonella - Old World genus of frequently aromatic herbs
2.fenugreek - aromatic seeds used as seasoning especially in curry
flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts
fenugreek, Greek clover, Trigonella foenumgraecum - annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry
Translations
bukkehornbukkehornkløver
sarviapila
görögszéna
bockhornsklöver
References in periodicals archive ?
The law aims to protect local products and theft of intellectual property like Charsadda/Peshawari chappal, Hunza apricots, Multani halwa, Sindhi Ajrak, Sargodha's kinno, Kasuri methi, Sindhri mango, Dir knives, Swat wild mushrooms, Nili-Ravi buffalo, Chaman grapes, Pashmina shawls, etc.
The GI Law can protect various products including Hunza apricots, Charsadda/Peshawari chappal, Multani halwa, Sindhi Ajrak, Sargodha's kinno, Kasuri methi, Sindhri mango, Dir knives, Swat wild mushrooms, Nili-Ravi buffalo, Chaman grapes, Pashmina shawls, etc.
INGREDIENTS 250g paneer cubes 3 tablespoons ghee/ clarified butter 2 bay leaves 1/2 stick cinnamon 2 black cardamoms 4 green cardamoms 4 - 5 whole black peppers 1 large onion, finely chopped 2 to 3 green chillies 2 tablespoons fresh ginger garlic paste 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon tandoori masala 1/2 teaspoon cardamom powder Salt to taste 1 cup fresh tomato puree 1/4 cup cashew paste 1/2 cup cream Pinch of kasuri methi (dried fenugreek leaves) 6 cups cooked basmati rice 1 cup fried onions 1/2 cup fried cashews 1/2 cup chopped mint and coriander 3 tablespoons butter PREPARATION Fry the paneer cubes in ghee and set aside.