![\"Kasuri](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/04\/Kasuri-Methi.jpg\")
<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\nIn India methi seeds (fenugreek seeds), methi leaves (fenugreek leaves) & methi powder (fenugreek powder) are used in various Indian recipes.<\/p>\n\n\n\n
Methi seeds are essential in making pickles like this Gujarati Mango pickle<\/a>.<\/p>\n\n\n\n Dry Methi leaves powder also known as Kasuri methi powder is an essential ingredient in some of the most popular North Indian dishes.<\/p>\n\n\n\n In today’s post, I will show you how to make Kasoori methi at home by drying fresh methi leaves.<\/p>\n\n\n\n First of all, let’s briefly know about Fresh Methi.<\/p>\n\n\n\n Methi leaves (fenugreek leaves in English) are the most commonly used herbs in Indian cooking. It has a smoky, earthy, and slightly bitter flavor. They are used to make in sabzi, paratha, rice dishes, or dal.<\/p>\n\n\n\n Methi leaves or fresh fenugreek leaves have a unique fragrance that adds an irresistible aroma to meals. That’s not all; fresh fenugreek contains different minerals and vitamins which are very beneficial for our body.<\/p>\n\n\n\n It is high in iron and containers fiber which keeps the blood sugar levels at bay.<\/p>\n\n\n\n Growing methi at home is very easy. I have been growing methi leaves in my backyard for two years.<\/p>\n\n\n\n Whether you live in a warm climate or cool, methi is easy to grow.<\/p>\n\n\n\n Sow the Methi seeds directly into the soil, not more than 0.5cms deep and 20cms apart. Then water every day. Within a week you will see sprouts and within a month they will be ready to harvest.<\/p>\n\n\n\n It’s a very low maintenance plant and required some soil, a bit of sunlight, and water to grow this plant. You can grow it in a container or on the ground.<\/p>\n\n\n\n I have so much methi growing this year. I already used it in making methi thepla<\/a>, methi Shaak,<\/a> methi gota<\/a>, methi chaman<\/a>, etc.<\/p>\n\n\n\n After using it in many dishes, I have some leftover methi sitting in the fridge. So I thought of making Kasoori methi with it.<\/p>\n\n\n\n Kasuri methi can be made right at your home. Just grow your fenugreek leaves or buy a few kilos of fresh methi leaves when they are in season and dry them at home. Use bright green colored, fresh methi for best results.<\/p>\n\n\n\n This is so much better than the store-bought one, and making anything at home is always a good idea.<\/p>\n\n\n\n Plus it’s great to use leftover methi.<\/p>\n\n\n\n Kasoori methi (or Kasuri methi) is made from the fenugreek plant (Methi in Hindi). It is a spice with a bitter yet addictive taste.<\/p>\n\n\n\n It is used as a spice in Indian cuisine to enhance the flavors. The strong aroma and distinctive flavor fascinate the taste buds.<\/p>\n\n\n\n It is considered of very high importance in medicinal purposes, especially in Ayurveda.<\/p>\n\n\n\n The best way to store Kasuri methi is by keeping it in a very cool and dry place where moisture cannot reach it. You can make curries like methi matar malai<\/a>, or aloo methi. These dried, fragrant leaves are light-green in color, nutty, savory, and slightly bitter.<\/p> <\/div> Pluck the fresh leaves from the stem and discard the stem, wash the methi leaves. Pluck the fresh leaves from the stem and discard the stem, wash the methi leaves. Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\n You can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\n Subscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n![\"Fresh](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/04\/Methi-5.jpg\")
<\/figure>\n\n\n\n![\"fresh](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/04\/Kasuri-Methi-4.jpg\")
<\/figure>\n\n\n\nWhat is Kasuri methi?<\/strong><\/h2>\n\n\n\n
What are the benefits of Kasuri methi?<\/strong><\/h2>\n\n\n\n
Step by step process<\/strong><\/h2>\n\n\n\n
![\"Kasuri](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/04\/Kasuri-Methi-1.jpg\")
<\/figure>\n\n\n\nNote, tips, and Quick FAQs<\/strong><\/h2>\n\n\n\n
I prefer to store it in the refrigerator in an air-tight container. Usually, the shelf life is 1 year<\/p> <\/div>
You can use it to elevate the taste and aroma of the curries like malai kofta<\/a>, paneer, etc.
It is added to the paratha<\/a>, naan, or tandoori roti<\/a>.
In preparing raita
Used in tadka. Dal tadka with a generous sprinkle of Kasuri methi is tasty and yummy.<\/p> <\/div>
Take the cleaned leaves on a plate and pat dry them using a kitchen towel.
Place the leaves in a microwave-safe bowl. Spread it evenly, place it inside the microwave, and roast it for about 3 minutes.
Take out the methi leaves and using a spoon or spatula stir the leaves.
Place them back inside and again roast it for 3 minutes. Take it out and stir it again.
Place it back in the microwave for 2 more minutes if required.
Take it out, and check if it’s dried or not. If you still notice some moisture, again microwave it for another minute or two.
Let it cool completely and crush it with your hands. Store it in an air-tight container.<\/p> <\/div>
Take the cleaned leaves on a plate and pat dry them using a kitchen towel.
Preheat your air fryer at @350 degrees F.
Once preheated, take out the air-fryer basket, and place the methi leaves in a single layer.
Insert the air-fryer basket into the air-fryer. Set the temperature at @350 degrees F. and timer for 2 minutes.
After 2 minutes, check the texture. If you still notice some moisture, air-fry them for 2 more minutes. Mine was done in 2 minutes.
Take it out on a plate and let the air-fried methi leaves cool down. Crush them with your hands and store them in an air-tight container.<\/p> <\/div> <\/div>\n\n\n\n![\"top](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2022\/04\/Kasuri-Methi-2.jpg\")
<\/figure>\n\n\n\nLooking for more Homemade spices recipes?<\/h2>\n\n\n\n
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