Dried Fenugreek Leaves 10g (Kasoori Methi)
Unlock the authentic taste of India:
Iconic Curries & Gravies: Crumble into Butter Chicken, Chicken Tikka Masala, Palak Paneer, and matar paneer for that classic, unforgettable taste.
Flatbreads & Parathas: Knead into dough for naan, paratha, or roti for a deeply flavoured bread.
Dhals & Lentil Dishes: Stir into finished tadka dhal or lentil soups for a hearty, aromatic boost.
Vegetable Sides: Sprinkle over sautéed potatoes, spinach, or okra for a flavourful twist.
Marinades: Add to yogurt-based marinades for chicken or lamb to tenderize and impart flavour.
How to Use: For the most potent flavour, lightly roast the dried leaves in a dry pan for 30 seconds until fragrant. Then, crumble them finely between your palms and add to the dish during the last few minutes of cooking.
Storage: Keep in an airtight container in a cool, dark, and dry place to protect its potent aroma.
Ingredients: 100% Dried Fenugreek Leaves.
Information
Recipe for dried Fenugreek leaves
🍛 Creamy Butter Chicken (Murgh Makhani)
The global superstar of Indian cuisine that relies on fenugreek leaves for its signature depth
📜 Authentic Recipe
Ingredients:
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1.5 lbs (700g) chicken thighs
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2 tbsp dried fenugreek leaves (crushed between palms)
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1 cup tomato purée
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1/2 cup heavy cream
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1 tbsp kasoori methi
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2 tsp garam masala
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1 tsp Kashmiri chili powder
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1/2 cup yogurt
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4 tbsp butter
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1 tbsp ginger-garlic paste
Key Steps:
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Marinate chicken in yogurt + spices (30 mins)
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Char in oven/grill (smoky flavor)
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Simmer sauce: Tomato purée + cream + fenugreek leaves (added last)
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Finish with 1 tbsp crushed kasuri methi (never cook it long!)
🌟 Why Fenugreek Leaves Matter:
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Bitter-sweet balance: Cuts through the cream (like bay leaves in French cuisine)
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Aroma trigger: Releases sotolon (same compound in maple syrup) when warmed
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Texture: Rehydrated leaves create velvety sauce
Pro Tip:
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Rub 1 tsp dried leaves directly on chicken before marinating for deeper flavor
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Storage: Keep leaves in freezer to preserve volatile oils
🥇 Runner-Up Recipes:
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Methi Paratha (flatbread with kneaded-in leaves)
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Dal Tadka (tempered lentils with fenugreek finish)
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Afghani Karahi (tomato-based gravy with heavy methi)
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