Shantihhh,
In Punjabi recipes they commonly use dried methi (fenugreek) leaves. There is a difference of taste with fresh and dried leaves -- I mean the degree of bitterness of the leaves. You may experiment with fresh leaves but in case you don't get dried leaves what you could do is you may buy the fresh leaves and dry them in shade and when completely dried they are ready to use as a flavoring agent.
srividya76 says :