Kasoori Methi Leaves 100g

Dried fenugreek leaves, the aroma behind butter chicken and dal makhani. MDH Kasoori Methi Leaves. 100g.

In the Kitchen: Crush a pinch between your palms and sprinkle it into butter chicken, paneer butter masala or dal makhani in the last few minutes of cooking, so the aroma stays. Knead a spoonful into atta for methi paratha or thepla, or stir it into aloo methi and mixed vegetable sabzi. A little also goes well in naan dough and creamy sauces. If the leaves have gone soft, warm them for a few seconds in a dry pan to bring the aroma back. Start with a teaspoon for a curry serving four, as the flavour is strong and slightly bitter.

In German: getrocknete Bockshornkleeblätter (Kasuri Methi, Kasoori Methi).

Good to Know: The leaves come from the same plant as Methi Seeds (Bockshornkleesamen), but they taste different: the leaves are grassy and savoury, the seeds bittersweet, so one can't replace the other. Keep the pack tightly closed, as moisture dulls the leaves.