Kasuri Methi

What Is Kasuri Methi?

Kasuri Methi, also spelled Kasoori Methi, is made from the dried leaves of the fenugreek plant. It is commonly used as a finishing herb in Indian cooking, especially in dishes where a rich, earthy aroma is desired.

Unlike fresh methi leaves, dried fenugreek leaves have a more concentrated aroma, so only a small amount is usually needed.

How to Use Kasuri Methi

Crush the leaves gently between your palms before adding them to your dish. This helps release their natural aroma.

For the best flavour, add Kasuri Methi towards the end of cooking. You can use it in:

• Curries and gravies
• Dal and lentil dishes
• Paneer preparations
• Vegetable curries
• Butter chicken and other chicken gravies
• Pulao and rice dishes
• Naan and paratha
• Creamy Indian sauces

It can also be sprinkled over a finished dish as a fragrant final touch.

Kasuri Methi for Everyday Cooking

Keep a pack of Emunah Kasuri Methi handy whenever a curry or gravy needs an extra layer of aroma. It pairs particularly well with rich, creamy and tomato-based preparations.

Try adding it to dishes made with Emunah Chicken Masala, Paneer Masala or other curry spice blends for an aromatic finishing touch.

Why Choose Emunah Kasuri Methi?

• Made from dried fenugreek leaves
• Rich, distinctive aroma
• A small amount adds plenty of flavour
• Easy to use in everyday Indian cooking
• Suitable for vegetarian and non-vegetarian dishes
• Convenient 25 g pack

Complete Your Indian Spice Collection

Pair Emunah Kasuri Methi with other everyday masalas from our range:

Chicken Masala, Paneer Masala, Chicken Party Combo

Frequently Asked Questions

What is Kasuri Methi?

Kasuri Methi, also spelled Kasoori Methi, is dried fenugreek leaves commonly used as an aromatic herb in Indian cooking. It is also known as dried methi leaves and is used to add earthy aroma and flavour to a variety of dishes.

What is Kasuri Methi used for?

Kasuri Methi is used to add aroma and depth to curries, gravies, dal, paneer dishes, vegetable preparations, chicken dishes and breads such as naan and paratha.

How do you use Kasuri Methi in cooking?

Gently crush a small amount between your palms and add it towards the end of cooking. Crushing the dried leaves helps release their aroma and flavour.

Which dishes can I add Kasuri Methi to?

Kasuri Methi can be added to curries, creamy gravies, dal, paneer dishes, vegetable curries, chicken preparations, pulao, naan and paratha.

Can I use Kasuri Methi in vegetarian dishes?

Yes. Kasuri Methi works well in vegetarian dishes such as paneer curries, dal, vegetable preparations, pulao and creamy gravies.

How much Kasuri Methi should I add to a dish?

A small amount is usually enough because dried fenugreek leaves have a concentrated aroma. Start with a pinch or small amount and adjust according to the dish and your taste.

When should I add Kasuri Methi while cooking?

Kasuri Methi is generally added towards the end of cooking so that its distinctive aroma and flavour remain noticeable.