The best substitute for fenugreek you should know about. Here we will discuss about natural ingredients that can replace fenugreek. Fenugreek is one of the most popular spices in Indian cuisine.
Adding fenugreek will give it a nutty, caramel-like taste, it is a well-known spice used in translucent dishes like garam masala.
If you’re out of fenugreek, don’t worry, we’ve rounded up some of the best substitutes for you. This is all because we care about you and your cooking. Keep on reading this article because soon we will discuss all alternatives to fenugreek one by one.
Table of Contents
The Best Substitute for Fenugreek for Your Dishes
If you want to replace the fenugreek seeds as in the recipe, try using a combination of mustard seeds and maple syrup. Among other substitutes are curry masala powder, fennel seeds, and celery seeds. If you have to substitute fenugreek leaves, then the best option is to use vegetables like celery, mustard, and kale.
Below, we will immediately see what are good substitutes for fenugreek in your dish.
Also read: Health Benefits Of Komatsuna (Mustard Spinach )
1. Yellow mustard seeds and maple syrup
It is the best substitute for fenugreek seeds.
To replace fenugreek in your dish, you can use yellow mustard seeds and maple syrup, if you don’t have yellow mustard seeds you can use brown mustard seeds, it tastes a bit bitter but can be a good substitute for dishes that use fenugreek in the recipe.
Also add the same quantity of mustard as the fenugreek mentioned in the recipe. Well, then to make it taste a bit like sweet caramel, add a little maple syrup.
2. Masala curry powder
If you are in a pinch or when mustard seeds are not available, you can use curry masala powder as the best substitute for fenugreek. This masala curry powder has a sweet, cinnamon-like taste. There is also a clove content which gives a spicy taste so that it gives a taste that is somewhat similar to fenugreek. After adding the curry masala powder, add it at the end with a little brown sugar powder that has been roasted.
3. Curry powder
The curry powder is also the best option to replace fenugreek in case of an emergency.
Curry powder has a somewhat similar taste to garam masala, so it’s a good fit as a substitute when you don’t have fenugreek or mustard seeds.
4. Fennel seeds
Fennel seeds are the best substitute for fenugreek for a fresher taste. But don’t overdo it with fennel seeds because they have a strong and distinctive taste. If you want to make a spread on meat or as a condiment, you can grind fennel seeds, the result is different from using fenugreek but it’s still fun and delicious.
You can also add some roasted and crushed mustard seeds, as this can balance the sweetness of the fennel.
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5. Mustard greens
Mustard greens are the best choice if you want to replace fenugreek leaves.
Green mustard greens taste a bit bitter if eaten raw, you can sprinkle it into curries or in stir-fry dishes.
6. Celery leaves
Celery leaves are also the best choice to replace fenugreek leaves. Celery gives a slightly bitter taste, a taste like this you can also get in fenugreek leaves. Just use celery leaves in any recipe that uses fenugreek leaves.
When it comes to making a spice mix, celery seeds are an excellent choice. In this case, Chinese celery would be the best substitute, but it is not commonly used.
Also see: The Best Celery Salt Substitute
7. Kale
To replace fenugreek leaves you can also use kale. This dark green vegetable is also one of the best substitutes for fenugreek. It tastes bitter, to reduce this bitter taste you need to boil it first before using it in dishes as a substitute.
This is your best choice for casseroles and curries that use fenugreek leaves to cook.
Where can I buy fenugreek?
Are you overwhelmed with getting fenugreek leaves? In traditional Indian shops, these leaves are usually available. If you don’t get fenugreek leaves, you can also get fenugreek powder at Amazon stores. Both will be a special addition to your curry dish.
Why do you use fenugreek in the kitchen?
- Fenugreek leaves are used as an ingredient in sauces, soups and breads
- Add a curry powder mixture such as panch phoran.
- Fenugreek seeds are useful as a flavoring agent, cooked slowly for good results.
- Infused in tea, or used instead of coffee
- Used as an ingredient for rubbing meats and chutneys.
As a condiment, fenugreek can be substituted with slightly bitter vegetables such as kale and kale. It also tolerates more spices like paprika, or coriander. You can roast the seeds a little and grind them.
What does Fenugreek Taste Like?
Do you know what fenugreek tastes like? It tastes sweet and spicy, so many people compare it to celery or maple syrup. Indeed, if eaten raw, the taste will be bitter and intense, but when it is cooked, the taste will be easily tolerated. Fenugreek leaves are also musky and slightly aromatic.
Fenugreek is also widely used by those who manufacture fake maple syrup. So, indeed many people already know the resemblance.
How to cook butter chicken without Fenugreek? Note the following:
This is for 4 servings of food, you can double the portion by doubling the seasoning in the recipe.
More: 6 Tasty Indian Chicken Sandwich Recipes
Ingredients:
Seasoning for marinating chicken
- 1 tsp ginger paste
- 2 Tbsp masala (powder or paste)
- 2 tsp garlic paste
- 1lb chicken breast, cubed
- cup yogurt
- 1 Tbsp vegetable oil
Butter Chicken Sauce:
- 1 Tbsp butter
- 2 tsp garlic paste
- 2 medium onions, sliced
- 1 Tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp ginger paste
- 1 tablespoon coriander powder
- 1 can crushed tomatoes (14.5oz)
- 1 tsp masala (powder or paste)
- 1 teaspoon cumin powder
- cup heavy cream
Method
To make the chicken
- Combine spices such as garlic, ginger, masala, yogurt in a bowl and stir until evenly distributed.
- Mix the chicken until the meat is coated. Cover the bowl and refrigerate for 1 hour (at least), even better overnight.
To make the sauce
- Take a saucepan, add butter and vegetable oil, heat over medium heat, add onions and cook for 5 minutes or until soft.
- Then add the vegetables and garlic, and cook for 30 seconds, while stirring, pour in the tomatoes, cumin, coriander, chilies, and cook for 7 minutes. If the sauce starts to stick, add a little water.
- Turn off the heat and add the sauce in a food processor, and grind or blender until smooth. If the result is too thick, you can add a little water or about 1/4 gram of water and stir evenly.
Pulling it all together
Take a large skillet, heat the oil in it on medium heat and put the chicken in it. Do not pour the remaining marinade. Cook for 5 minutes or until browned.
Pour in the sauce and mix thoroughly, heat the oil until bubbly, and add the cream and masala salt.
Serve with basmati rice and lemon wedges
