Dried Fenugreek (Kasuri Methi)

Add Nutri Kasuri Methi gradually according to the selected recipe, as the dried leaves provide concentrated aroma and flavour. Take the required quantity and lightly rub or crush it between clean, dry palms before adding it to the dish. This breaks the leaves into finer flakes and releases their fragrance. For curries, daal, paneer and meat gravies, stir Kasuri Methi in during the final few minutes of cooking. Allow it to combine with the sauce without prolonged high-heat cooking. For marinades, bread dough and dry seasoning blends, crush the leaves before mixing so the flavour is distributed more evenly. Avoid adding excessive quantities, as too much Kasuri Methi may produce an overly bitter and dominant herbal flavour.

Use Kasuri Methi in butter chicken, chicken karahi-style gravies, qorma, keema, daal makhani and other rich curry preparations. Add it to paneer makhani, matar paneer, mixed vegetables, aloo dishes, mushrooms, chickpeas and lentils for deeper herbal character. Mix crushed Kasuri Methi into naan, paratha, roti, puri, savoury biscuits or bread dough. Combine it with yogurt, garlic, ginger, chilli and other preferred spices in chicken, meat, paneer or vegetable marinades. Stir a small quantity into creamy sauces, soups, kebab mixtures and homemade curry seasoning blends.