MDH Kasoori Methi 25g

Paneer butter masala at a highway dhaba, and years spent copying the smell at home.

• What: Kasoori methi, dried fenugreek leaves
• Pack: 25 g
• Brand: MDH
• Best for: Butter masala, dal makhani, paneer gravies, paratha dough

What it is

Kasoori methi is dried fenugreek leaf, named after Kasur in Punjab, where the leaf was famously grown. It is the smell behind restaurant-style North Indian gravies: butter masala, dal makhani, kadai paneer. This pack is dried fenugreek leaves and nothing else.

The flavour is savoury and slightly bitter, a little like celery, and it only needs a pinch, crushed and added at the very end. Choosing between methi? MDH 25 g for now-and-then cooking; Heera Kasoori Methi 50 g if paneer is a weekly dish; Swaad Fenugreek Seeds for tempering and dosa batter.

Tip: Knead a pinch into the dough for aloo paratha. The plain paratha suddenly tastes like the dhaba's.

Goes well with: Heera Kashmiri Chilli Powder, Shan Garam Masala, Aashirvaad Whole Wheat Flour (Chakki Atta)

Dried Fenugreek Leaves.

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