Kasuri Methi, otherwise known as dried fenugreek leaves, is an ingredient you will find in almost every desi household.
Although a very minimal and harmless-looking ingredient, believe me when I say that it is a game changer. It elevates the taste of the dish to the next level.
Some recipes refer to it as an optional garnish, but I would say that it is the most essential ingredient in some particular recipes, specifically recipes with tomatoes in them.
As its slightly bitter taste cuts through the sweetness of tomatoes, bringing a whole new flavour, and aroma to the cuisine.
I would easily rate it as one of my most preferred herbs as many dishes would feel incomplete without it like Butter Chicken, Palak Paneer, Chicken Karahi, etc.
I am here to discuss some of our desi and exotic recipes that are incomplete without Kasuri methi.
How To Prepare Kasuri Methi?
Preparing Kasuri methi is quite simple; all you need to do is wash fresh methi (fenugreek) leaves thoroughly, spread them on a kitchen towel and let them dry in the sun. You can leave them out until they are completely dry.
It may take 2-3 days. You will know they have dried to the desired level when the methi leaves will crumble in your hand. The dried leaves will have been reduced to less than half of the original quantity.
Crush the methi leaves with your hand until it forms a coarse, powdery substance, similar to oregano.
Your Kasuri Methi powder is ready to be used. Place it in an air-tight jar and you can use it for a long time.
That was for fun and knowledge, but you can and should totally go and buy kasuri methi from the Desi grocery store.
There is not much difference in the taste, but since I have seen my grandmother preparing Kasuri methi and ketchup from scratch.
Thought to share it just in case, my grandmother reincarnated and is clueless in this life how to make kasuri methi from scratch.
Now that the making/buying of Kasuri Methis is sorted, let’s proceed to the recipes.
Chicken Makhni With Kasuri Methi
Now, this is one recipe that I think can not be created without Kasuri methi. Although there are numerous recipes and ways to make this famous Indian/Pakistani dish, all of them include Kasuri methi.
Ingredients For Marination
Marinate the chicken using these ingredients for at least 30 minutes
- Boneless chicken thighs(recommended)- 500g
- Oil - ½ cup
- Red chilli powder - 1 tsp
- Ginger garlic paste - 1 tsp
- Garam masala powder - ½ tsp
- Coriander powder - 1 tsp
- Hung curd - 2 tbsp
- Turmeric (haldi) - ½ tsp
- Salt - as per taste
Ingredients for Gravy
- Onion- 1 small
- Tomatoes - 3 medium-sized
- Chilli powder - 1 tsp
- Whole garam masala - cloves, cinnamon, cardamom
- Kasuri methi - 1 tsp
- Oil/ghee - ¼ cup
- Butter - 2 tbsp
- Cream - ¼ cup
- Salt - as per taste
- Dried chillies - 4 - 5
- Garlic - 6/7 cloves
- Ketchup - 1 tbsp
Directions:
- Marinate the chicken with all the ingredients. Let it rest for around 30-45 minutes. Marination works like a wonder in the refrigerator.
- Once the chicken has been well marinated, bring back to room temperature, heat 1 tbsp of oil in a non-stick pan and add the chicken cubes.
- Cook on high flame for 2-3 minutes on each side until there is a char on them.
- Remove and set aside.
- For the gravy, add 1 tbsp oil and 1 tbsp butter in a non-stick pot.
- Then add whole garam masala, garlic, and whole red chilies. Saute them in the oil for a minute or so until fragrant.
- Next, add chopped onions and saute them on high flame till the onion changes into a translucent shade.
- Add tomatoes and cashew nuts and mix everything well, and let it simmer on low flame for around 10- 15 minutes. You will notice the tomatoes breaking down and becoming slightly pulpy
- Let the mixture cool down, and then blend it to form a smooth paste.
- Now add the puree back into the pot and put red chilli powder, salt, and ketchup. Add some water and bring it to a boil.
- Let it cook on low flame for 15-20 minutes. The colour of the gravy will change into a deep orange shade.
- Now add the chicken cubes and let it cook for 10 minutes
- Stir in fresh cream and the magical ingredient - Kasuri methi
- Smoke the chicken by placing a red hot piece of charcoal in a small steel bowl in the middle of the pot.
- Pour 1 tsp of ghee on the burning coal and cover immediately.
- Let it smoke for 3-4 minutes so that the aroma settles with the chicken.
- Serve with tandoori naan or rice.
Pro Tips:
- Don’t skip the marination process. This way the flavour gets well immersed into the chicken and every bite becomes juicier. If you can, marinate overnight.
- For best results, always use chicken thighs as breast pieces tend to dry up while cooking.
- Don’t forget to add Kasuri methi, it elevates your dish to the next level. It is easily available at all Indian/Pakistani grocery stores.
Kasuri Methi Palak Paneer
Are you having a hard time feeding the greens to your kids?
Try as you might, kids stay away from the green vegetables. But this is one recipe that kids can’t stay away from. Palak paneer with a dash of Kasuri methi to cut off that slight bitterness of spinach.
And to top it off, cottage cheese plays the role of protein (chicken) for kids. Not only the kids, but adults enjoy this recipe a lot. No dinner party of mine is complete without this dish.
So without any delays, here is how I make my instant, delicious Palak Paneer with Kasuri Meethi.
Ingredients:
- Chopped spinach - 1kg
- Garlic - 2 cloves
- Ginger paste - 1 tsp
- Medium green chillies - 3/4
- Butter - 2 tbsp
- Cumin seed - 1 tsp
- Turmeric powder - ½ tsp
- Red chilli powder - ½ tsp
- Red onion chopped - 1
- Coriander powder - ½ tsp
- Kasuri methi - ½ tsp
- All spice powder (garam masala) - 1 tsp
- Cottage cheese cut into 1” cubes - 15-20
- Lemon juice - 1
Directions:
- Blanch the spinach leaves in boiling water. Then drain them into a sieve, and immediately immerse them into ice-cold water. Then drain them again, i recommend doing this extra step as it keeps the bright green colour of the spinach intact.
- Blend the blanched spinach along with green chillies, ginger, and garlic, and set aside
- In a pot, add oil, cumin seeds, then add onion once the cumin starts spluttering.
- Saute the onions until it turns translucent, then add red chilli powder, coriander powder, turmeric powder, and salt.
- Next, add the pureed spinach into the pot and mix well. Let it simmer for 5 minutes on low flame.
- In another pan, shallow fry the paneer cubes until they turn slightly red (if you like the paneer slightly crispier)
- Add the fried paneer and Kasuri methi to the pot and let it simmer for 3-4 minutes until the Kasuri methi leaves its aroma into the spinach.
- Sprinkle it with lime juice and garam masala powder and enjoy with hot naans or parathas.
Kasuri Methi Parathas
I know your scepticism is on a level after hearing the name. Theek hai, we all had aloo parathas, and mooli parathas but Kasuri methi parathas?!
Well, I know this combo is a bit unique and not as famous as aloo or mooli parathas, but trust me once you’ve had these Kasuri methi parathas you will forget all other paratha combinations.
I was introduced to Kasuri Methi parathas by our neighbour Aunty in Pakistan. I was playing with my friends and when it was snack time, she served us these parathas. (I know kids these days would find it weird getting served parathas for snacks - but those were simpler times and we were simple kids, eating everything without tantrums)
Sorry for losing my train of thoughts and drifting into good old days.
Coming back to these parathas, without wasting any further time, let me share this wonderful, nostalgic recipe with you.
Ingredients:
- Whole wheat flour (atta) - 2 cups
- Kasuri methi - 3 tbsp
- Green chilli paste - ½ tsp
- Coriander powder - ½ tsp
- Red chilli powder - ½ tsp
- Oil - 2 tbsp
- Salt to taste
- Ghee or butter for frying
Directions:
- Soak Kasuri methi in boiling water for 10 minutes.
- In a large bowl, combine flour and all dry ingredients.
- Then add oil and the soaked Kasuri methi.
- Knead the dough together with water until a smooth and firm consistency is achieved.
- The dough should be neither too soft nor too hard.
- Heat the pan (tawa) while you prepare the dough.
- Take dough, slightly bigger than the size of a golf ball.
- Using the rolling pin, roll the dough into a circle. Keep rolling until the dough is flat and is bigger than standard roti size.
- Now comes the tricky part, pick the paratha in your outstretched palm, and flip it on the tawa. Soon small spots will begin appearing on top of the paratha.
- Add some ghee and flip it. Repeat the process until the paratha turns into a crispy golden brown shade.
- You can make the required parathas and keep the rest of the dough in the refrigerator. It can remain in the refrigerator for up to 3-4 days.
- Enjoy with a cup of tea along with raita or pickles(achar).
Kasuri Methi Khatti Dal
I can add Kasuri methi in almost all my desi recipes. But I specifically never miss adding it to my khatti dal as it just notches up my dal to the next level and tastes just like dhabbay ki daal.
Ingredients:
- Moong daal - ½ cup
- Masoor daal - ½ cup
- Red chilli powder - 1 tsp
- Ginger garlic paste - 1 tsp
- Green chillies - 2-3 medium-sized
- Turmeric powder - ½ tsp
- Cumin seeds - 1 tsp
- Curry leaves - 10-15
- Whole red chillies - 4-5
- Kasuri methi - ½ tsp
- Tamarind (imli) paste - 2 tbsp
- Tomato - 1 chopped
- Oil - ¼ cup
Directions:
- Soak both lentils for around 30 mins.
- Add the soaked dal into a pot with 2 cups of water and a pinch of turmeric. Let it boil for around 15-20 mins.
- Then add chopped tomatoes, red chilli, turmeric, ginger garlic paste and let it cook for around 15 mins.
- By this time the dal will have dissolved into a thick mixture-like consistency.
- Blend it with a hand blender or you can even use a whisk.
- Now add the game-changing ingredients - imli paste and Kasuri methi - and let it cook for 2 minutes.
- Separately in a pan, heat oil then add cumin seeds, whole green chillies, curry leaves, and whole red chillies. Let them splutter in the hot oil and pour it over your dal.
- Cover the dal and let it rest for 3-4 minutes to let the aroma inculcate in your dal.
- Eat with boiled rice, achaar, and papad.
Wrap Up
Kasuri methi is an ingredient that elevates the flavour of countless dishes for eg, mutton/chicken karahi, aloo matar, methi pulao, etc.
An added advantage of using Kasuri methi in my dishes is the health benefits associated with it. It not only helps in digestion but keeps your cholesterol and blood sugar level in check.
So, next time, if you think, you are going overboard with Kasuri Meethi, tell yourself, it's good for your health.
