Kasuri methi leaves are dried fenugreek leaves, kasuri methi. They have a concentrated aroma and are used as a finishing touch in many North Indian dishes.
How to use it. Crush a pinch between your palms and add it towards the end of cooking. This keeps its aroma clearer and distributes it easily through the sauce.
Best for. Particularly good with dal, paneer, creamy curries and vegetables. The larger format is convenient if you make these dishes often.
A 100 g pack from MDH for your kitchen. Order with delivery to Spain and Portugal.