Kasuri methi, also known as fenugreek leaves, are rich in flavor, aroma, and nutrients and can be used in all kinds of curries and pulao to give them an extra zing! Here are seven ways to use Kasuri methi in your everyday cooking!
1) Kasuri Methi Subzi
Kasuri Methi Subzi is one of the most popular recipes made with dried fenugreek leaves. The dry leaves are soaked and then sautéed along with onion, ginger, garlic, tomato, and spices such as turmeric and cumin. This dish can be served as a side dish or even as a main course. The combination of these ingredients gives the dish its signature flavor which can’t be found in any other dish.
2) How To Add Kasuri Methi to Dal
Add a few dried leaves of Kasuri methi to your dal while it is simmering. For flavor, you can also add a little bit of ginger, garlic, and chili. A different way to make dal tastier is by adding 2-3 teaspoons of ghee or butter with a tablespoonful of curry powder, Kasuri methi, and enough water to cover the lentils. Cook for 15-20 minutes. Lastly, try adding fresh coriander (cilantro) as well as some chopped tomatoes at the end when cooking your lentils.
3) Mango Lassi With Kasuri Methi
Lassi is a traditional yogurt drink that can be found all over India. Though it’s usually made with plain yogurt, you can jazz up your lassi by adding some fresh leafy herbs like kasoori methi. The fragrant leaves give the lassi an earthy flavor which complements any type of fruit or spice very well. You can experiment and mix different flavors to see what you come up with!
4) Brown Rice Kasoori Methi Poha
Brown rice poha is a healthy and nutritious breakfast dish made from rice, lentils, and spices and kasoori methi increases its taste and nutritional value by several folds. A great way to start your day on the right foot, this dish can also be eaten as a snack or for dinner. The best part about it? It’s easy to make and doesn’t require many ingredients. All you need are brown rice flakes, chana dal (split Bengal gram), mustard seeds, kasoori methi, cumin seeds, green chilies (optional), turmeric powder (optional), ginger-garlic paste (optional) salt (to taste), and oil.
5) Cheesy Masala Papad With Kasoori Methi
We love these Indian-style Cheesy Masala Papad with Kasoori Methi. They are a great snack or appetizer for any occasion. The only thing you need is an oven, some parchment paper, and a bit of time. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. Mix all the ingredients (except the papad) and form into small balls about 1 inch wide. Place each ball on the prepared baking sheet and flatten slightly. Bake for 8-10 minutes until golden brown. Be careful not to burn them by keeping a close eye on them. Serve while warm or at room temperature. These are best eaten fresh out of the oven but they can also be stored at room temperature for up to 3 days in an airtight container lined with parchment paper. If you want these snacks made vegan, simply replace ghee with vegetable oil. You can also try adding paneer instead of cheese to make it more authentic.
6) Green Pesto Pasta
Kasuri Methi is such a versatile herb that can be used in several international cuisines too. For a green pesto sauce, mix basil leaves, garlic, olive oil, and freshly grated parmesan cheese. Add salt and pepper to taste. Toast crushed Kasuri methi until fragrant and add it at the end of the cooking process.
Kasuri methi can be used as a substitute for rosemary in recipes such as roasted potatoes or grilled chicken breasts with lemon juice. It can also be mixed with olive oil for a salad dressing that has an Indian twist.
7) Sweet And Spicy Vegetable Chaat (Masala Vada Chaat)
Chaat is loved by everyone, irrespective of their age. India has endless variations of chaat and has over a hundred ways of making chaat. Here is how you can make Kasoori Masala Vada Chaat.
-1 tablespoon of Kasuri methi (dried fenugreek)
-2 tablespoons of besan (chickpea flour)
-4 tablespoons of sugar
-2 tablespoons of green chilies, chopped fine
-1/4 teaspoon cumin seeds
-1/2 cup water or as required
-Salt to taste -Oil for frying the vadas
-3 cups of mixed vegetables like tomatoes, onion, carrot, and capsicum
-1/2 teaspoon mustard seeds
-A pinch of hing (asafoetida) -A few drops of lemon juice
-Coriander leaves (cilantro) and sev for garnish.
Start by making the vada dough. In a bowl, mix the chickpea flour, sugar, salt, and half of the water with a spoon until it forms into a dough. Add more water if necessary. Knead well until you have formed a smooth dough that is firm but not too hard. Divide into 8 portions and shape them into balls. Flatten each ball between two sheets of wax paper with a rolling pin and fry on medium heat till they are golden brown. Drain on absorbent paper.
In a non-stick pan, heat oil and add the cumin seeds, mustard seed, and asafoetida when they crackle add the onions and sauté till soft. Add the spices powders- turmeric powder, red chilly powder, and coriander powder-along with one cup of water. Stir continuously so it doesn’t stick at the bottom of the pan. Now add all the veggies and sauté for five minutes. Finally, add in 2 teaspoons of Kasuri methi, fresh coriander leaves, and garam masala before adding all this to a serving dish.
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