Kasoori Methi (Dried Fenugreek Leaves)

Kasoori methi (also spelled kasuri methi) refers to dried fenugreek leaves, a popular spice used in Indian cuisine. These dried leaves have a bitter-sweet, maple-like aroma and add a rich depth of flavour to dishes. Common in North Indian cooking, kasoori methi is used in dishes like butter chicken, dal (lentils), naan bread, and vegetable preparations. The leaves are harvested from the fenugreek plant, dried, and crumbled before use.

Read What is Kasoori Methi? Everything You Need to Know.

Before adding to recipes, crush the dried leaves between your palms to release their flavours. It's commonly used in Indian curries, dal (lentils), and vegetable dishes, typically added towards the end of cooking to preserve its flavour. For butter chicken or similar curry dishes, use about 1-2 teaspoons for a full recipe. When making naan or other breads, mix directly into the dough. You can also add a pinch to sauces, or marinades, or sprinkle over finished dishes as a garnish. Since it has a strong flavor, start with a small amount (about ¼-½ teaspoon) and adjust according to taste – too much can make dishes bitter.

Kasoori methi is simply dried fenugreek leaves in English. Not to be confused with fenugreek seeds (which are also used in cooking but have a different flavour), these are the dried leaves of the fenugreek plant (Trigonella foenum-graecum). While "methi" is the Hindi word for fenugreek, "kasoori" refers to the method of processing where the leaves are dried and crumbled. There's no different English name for this spice – it's most commonly referred to as either kasoori methi or dried fenugreek leaves in English-language cookbooks and recipes.

While there's no perfect substitute for kasoori methi's flavour, several substitutes can work in recipes. The closest substitute is fresh fenugreek leaves (use 3-4 times more fresh leaves than dried), though these can be hard to find. Other options include a small amount of ground fenugreek seeds (about 1/3 the amount called for), dried celery leaves, or a combination of mustard greens and maple syrup to mimic the bitter-sweet notes. In some dishes, you can use spinach with a pinch of fennel seeds or a small amount of celery leaves with mustard greens.

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