Spice
Kasuri Methi Type
S tier
Kasuri methi type points to fenugreek grown and dried as leaf for the kasuri methi product—crumbled, sun-dried methi with concentrated bitter-savoury perfume used as a finishing herb in butter chicken, parathas, and dals. Crush between palms over finished dishes; do not boil long. Seed cannot substitute. Quality kasuri methi is greenish and fragrant, not brown hay. This is a use-type of the species, not a separate plant family.
Track this ingredient
Unit
Characteristics
Preparations
Butter ChickenDal TopPalm Crush FinishParatha
Traits
BitterBitter SavouryCrush to ReleaseDried LeafDried Leaf TypeFinishing HerbFragrantSavoury
History
IN
Dried fenugreek leaf traditions developed in northwest Indian cookery.
PK
Kasur region fame linked to quality dried methi naming.
Packaged kasuri methi spread through Indian grocery globally.
Restaurant kitchens treated kasuri methi as a finishing essential.