Key facts
| Hindi name | Kasuri methi |
|---|---|
| Also called | Kasoori methi |
| Flavour | Savoury, slightly bitter and intensely aromatic, with a smell like celery and maple. |
| Heat | No heat |
| Sold as | Dried leaves |
| Stays fresh | Whole: 6 months · check your jars |
| Best substitute | Dried celery leaves give a similar note. Fresh methi leaves can be used in larger amounts. |
| Used in | 2 of our blends and 10 of our dishes |
How to use it
Crushed between the palms and sprinkled on butter chicken, paneer makhani, dal makhani and naan dough at the end of cooking.
- Warm the leaves in a dry pan for a few seconds, then crush them to wake up the aroma.
- Add in the last few minutes of cooking.
Substitute
Dried celery leaves give a similar note. Fresh methi leaves can be used in larger amounts.
Storage
Keep in an airtight jar; it stays fragrant for about six months.
The name comes from Kasur, a town now in Pakistan, famous for its fenugreek.
Pairs well with
Dishes that use dried fenugreek leaves
Blends with dried fenugreek leaves
Tandoori masala
North India
A brick-red blend made for marinades; the colour comes from Kashmiri chilli rather than heat.
Frequently asked questions
What is dried fenugreek leaves called in Hindi?
Kasuri methi. Also known as Kasoori methi.
What can I use instead of dried fenugreek leaves?
Dried celery leaves give a similar note. Fresh methi leaves can be used in larger amounts.
How long does dried fenugreek leaves keep?
Keep in an airtight jar; it stays fragrant for about six months.
Tips from travellers
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