Fenugreek greens — methi in Hindi and Urdu — are the fresh leaves and tender stems of the fenugreek plant (Trigonella foenum-graecum), a staple leafy vegetable and aromatic across the Indian subcontinent. The small, three-lobed, clover-like leaves carry a warm, faintly bitter, unmistakably savoury flavour with a whiff of celery and burnt sugar; that gentle bitterness is prized rather than avoided, and it mellows and turns nutty and rounded once the leaves are cooked. Methi is the same plant that gives the golden fenugreek seed spice, but the fresh leaf is a distinct ingredient with its own softer, greener, more vegetal character — cooked down with potatoes as aloo methi, folded into dals and flatbreads, and, dried as kasuri methi, sprinkled over curries for aroma.