Methi (fenugreek) leaf soup. Play it by ear in the amounts but was Indian restaurant delicious. Sorry, no picture.

1 bunch methi leaf chopped

1 can chick pea

chicken stock - enough to achieve your desired consistency

1 tspn hot chili powder (I made my own from dried peppers I had)

1/2 tspn hing

3/4 tspn Panch Phoran spice mix (ground)

Cooking oil of choice, not more than tablespoon

salt to taste

Heat oil along with chili powder, hing and panch phoran. When becomes aromatic add the methi leaf and stir until leaf becomes wilted.

Add above mixture to heated chicken stock and chick pea. Bring everything to boil. Puree after it has cooled a bit. Let sit. Chick pea will expand and thicken the soup. After soup has thickened add additional chicken stock to thin if desired.

The Panch Phoran gives a curry flavor that's different enough from curry mix that it will be the highlight of a meal. The old I recognize this but something is different experience.

bon appetit