I have Fenugreek powder, and every time I use more than just a tiny pinch it totally overpowers my curry. Should I be using methi leaves instead? The only dish I’ve had success with using Fenugreek is my Saag Paneer; and even then it was pushing it with the Fenugreek flavor.
Am I not blending the spices right? If I don’t use any it seems like something is missing, and if I use any at all it usually ruins the whole dish.
Are there different types of Fenugreek? Should I just stop using this powdered stuff? Am I maybe combining spices that shouldn’t be combined?
