By Sakshi Arora

Copyright timesnownews

If you are planning to give your regular dishes a traditional essence, then take your cooking game up a notch by introducing Kasuri methi to the menu. This humble ingredient- Kasuri methi or fenugreek leaves is packed with a punch of flavour and aroma that promises to transform any dish, including curries and elaborate feasts. With its bitter yet aromatic taste, Kasuri methi is not just a flavour enhancer but is packed with numerous health benefits too. For someone who is tired of repetitive meals, a dash of fenugreek leaves is all you need. The actual beauty of kasuri methi lies in its versatile nature as it can be used in almost every dish, including vegetarian, non-vegetarian and baked dishes. Let’s understand how to use this ingredient in your food menu. What is kasuri methi? For those unfamiliar with this kitchen ingredient, the kasuri methi are the dried leaves of the fenugreek plant, which is renowned for its bitter yet aromatic flavour. The leaves are dehydrated to perfection, where they still retain their pungency and hence elevate the flavour of the Indian dishes. Unlike fresh fenugreek leaves, the dried ones are widely used in dishes, and they are comparatively rich and crisp in texture too. The leaves can enhance the flavour of regular dishes, snacks, and baked goods. How to prepare kasuri methi at home? If you want to prepare a jar of kasuri methi at home, then it’s easy to make it yourself. All you need to do is wash the fenugreek leaves thoroughly to remove any dirt. Next, dry the leaves in the sun so that the moisture disappears. Once dry, crush the leaves lightly with your hands or rub them between your palms for that signature texture. Store your homemade kasuri methi in an airtight container and use it anytime. Note: The leaves must be stored away from sunlight. Fresh fenugreek leaves vs dried kasuri methi? While both leaves have their own merits, fenugreek leaves and dried leaves offer different health benefits while cooking. Dried fenugreek leaves are packed with a stronger and deeper flavour, which adds richness to the food. On the other hand, fresh fenugreek leaves are mild in flavour, which is perfect for adding texture to dishes like theplas, parathas and curries. How to use Kasuri methi in vegetarian dishes? To transform your vegetarian dishes secretly without any fancy ingredients, kasuri methi is the best option for you. Even the regular curries become a little extraordinary with the addition of kasuri methi. You can add it while tempering onions and tomatoes for a flavourful base in dishes like egg bhurji and paneer bhurji. How to use Kasuri methi in Non-vegetarian dishes? For non-vegetarian dishes, kasuri methi is definitely a must-have for enhanced flavour. For delicious Punjabi curries and meat-based dishes, the smoky and earthy tones of the leaves can bring out the best flavour in butter chicken or chicken tikka masala. Simply sprinkle a pinch of kasuri methi on top of the dishes for an aromatic dish. How to elevate Indian breads with kasuri methi? Kasuri methi is considered a great way to elevate the regular Indian breads like naans or parathas. Add this delight to the dough while kneading for parathas to give them an earthy and flavourful finish. The leaves can be incorporated into the stuffing of layered parathas or simply sprinkled on top for a perfect finish. The herb works great with wheat-based breads. Adding kasuri methi to snacks If you’re thinking kasuri methi is just for main courses, then you need to think again. The fenugreek leaves are considered great for enhancing snacks and appetisers. Simply sprinkle it into the batter of onion pakoras for a crispy and aromatic treat. You can simply mix it into the stuffing of kachoris or samosas for flavour. The leaves can also be sprinkled over savoury snacks to elevate the flavour. Kasuri methi usage in fusion dishes The versatility of Kasuri methi is not just limited to traditional indian cooking, but the leaves have made their way into fusion recipes across global kitchens too. You can simply add a pinch of dried fenugreek leaves to white sauce pasta for an earthy flavour. For someone who wishes to experiment with kasuri methi can also add it into yoghurt dips or creamy spreads for a change.