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Potato coins with cheese dip

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Kasoori Methi

                                      Kasoori Methi


Kasoori Methi or Kasuri Methi (Dried Fenugreek Leaves) are used as a condiment for flavoring and giving a distinct taste to any dish. It can be used while preparing vegetables curries or gravies and dal to get unique flavor. No North Indian curries are complete without usage of Kasoori Methi. It can also be added to thepla, paratha or roti flour to enhance its taste. The flavor is bitter yet strangely addictive and its taste is similar to fennel and celery.



How to Dry:

Methi leaves can be sun dried or dry in microwave. You can prepare Kasoori Methi by both ways at home. It is a simple process. Let’s have a look at this process.

Method 1:

At first take fresh bunch of methi leaves. Remove leaves from stems. Wash properly so that all dust has removed. Place them in a sieve. When all water has drained, spread them on a newspaper. Dry them for 3-4 days. Put them such a way that they do not get sunlight directly.

Method 2:

Put the leaves in a microwave safe bowl and microwave for 1 minute. After 1 minute, take the tray out and flip the leaves. Again microwave for 2 minutes until they become crispy. Allow to cool completely.

How to Store:

If you want, you can crush them. You can store them in a refrigerator. Store them in an airtight container or ziplock bag and use whenever you want.

Nutritional value:

Methi leaves are acclaimed worldwide for the cure of arthritis. If  consume daily, it flushes out all the waste from the body and also cleanses the intestines. Leaves, as well as seeds, are a rich source of dietary fibre and also protein content is high in them. The important vitamins and nutrients that Methi leaves contains are folic acid, thiamine, vitamins A, B 6 and C, riboflavin, and niacin. Major ingredients that present in Methi leaves are potassium, iron, phosphorous, and calcium among others. Vitamin K is also available in Methi leaves. About 100 grams of Methi leaves provides us about 50 calories of energy.

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