Dried fenugreek leaves

Flavour and aroma

bitter-sweet, maple-like, hay-like, savoury.

Heat

No heat

Forms

dried

How to use it

• toast · Toasting technique

  Optional: warm in a dry pan over low heat for 20–30 seconds until crisp; this deepens the aroma.

• crush · Dry grinding technique

  Crush between your palms over the pan and stir in during the last 2–5 minutes of cooking.

• Butter chicken and paneer makhani
• Dal makhani and other creamy curries
• Methi parathas and naan
• Rubbed over finished sabzis

Identifying good quality

Crumbly, dull green dried leaves with a strong maple-and-hay smell. Avoid packets with many stalks, dust or a faded, brownish colour.

• Not to be confused with Fenugreek: Fenugreek seeds come from the same plant but taste more bitter and nutty.

Origin and history

Origin: Fenugreek is native to the eastern Mediterranean and western Asia; the name refers to Kasur in Punjab (Pakistan).. Grown and used: Produced mainly in Rajasthan (Nagaur) and Punjab..

Kasuri methi takes its name from Kasur, a district of Pakistani Punjab known for aromatic fenugreek. It is the finishing note of butter chicken, paneer makhani and many restaurant gravies, and goes into methi mathri and parathas.

Commonly told; not firmly documented

In masalas, pastes and sauces

• Tandoori masalaMasala4 g per batch
• Chole masalaMasala3 g per batch
• Makhani gravyMasala2 g per batch