One of the most commonly used and powerful Ingredients in Indian and Pakistani Cuisine – Kasuri Methi aka Dried Fenugreek Leaves!
Kasoori Methi is used to flavor many Indian dishes, especially curries. If you have leftover methi leaves that can’t be used for cooking, don’t discard them, you can dry them to make Kasturi Methi.
Learn how to dry methi leaves at home (air-dry method, in the microwave, and in air-fryer) in this post with a step-by-step process and video.
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In India methi seeds (fenugreek seeds), methi leaves (fenugreek leaves) & methi powder (fenugreek powder) are used in various Indian recipes.
Methi seeds are essential in making pickles like this Gujarati Mango pickle.
Dry Methi leaves powder also known as Kasuri methi powder is an essential ingredient in some of the most popular North Indian dishes.
In today’s post, I will show you how to make Kasoori methi at home by drying fresh methi leaves.
First of all, let’s briefly know about Fresh Methi.
Methi leaves (fenugreek leaves in English) are the most commonly used herbs in Indian cooking. It has a smoky, earthy, and slightly bitter flavor. They are used to make in sabzi, paratha, rice dishes, or dal.
Methi leaves or fresh fenugreek leaves have a unique fragrance that adds an irresistible aroma to meals. That’s not all; fresh fenugreek contains different minerals and vitamins which are very beneficial for our body.
It is high in iron and containers fiber which keeps the blood sugar levels at bay.
Growing methi at home is very easy. I have been growing methi leaves in my backyard for two years.
Whether you live in a warm climate or cool, methi is easy to grow.
Sow the Methi seeds directly into the soil, not more than 0.5cms deep and 20cms apart. Then water every day. Within a week you will see sprouts and within a month they will be ready to harvest.
It’s a very low maintenance plant and required some soil, a bit of sunlight, and water to grow this plant. You can grow it in a container or on the ground.
I have so much methi growing this year. I already used it in making methi thepla, methi Shaak, methi gota, methi chaman, etc.
After using it in many dishes, I have some leftover methi sitting in the fridge. So I thought of making Kasoori methi with it.
Kasuri methi can be made right at your home. Just grow your fenugreek leaves or buy a few kilos of fresh methi leaves when they are in season and dry them at home. Use bright green colored, fresh methi for best results.
This is so much better than the store-bought one, and making anything at home is always a good idea.
Plus it’s great to use leftover methi.
What is Kasuri methi?
Kasoori methi (or Kasuri methi) is made from the fenugreek plant (Methi in Hindi). It is a spice with a bitter yet addictive taste.
It is used as a spice in Indian cuisine to enhance the flavors. The strong aroma and distinctive flavor fascinate the taste buds.
What are the benefits of Kasuri methi?
It is considered of very high importance in medicinal purposes, especially in Ayurveda.
- It is
- the best sources of dietary fiber
- very rich in protein and iron content.
- Low in calories and fat,
- helps in better digestion.
- the best solution for gastrointestinal problems
- Maintains the cholesterol level in the body
- Helps to lose weight
- Improves eyesight
- control diabetes
- helps to prevent respiratory problems.
Step by step process
- Take the bunch of methi leaves and pluck the leaves to remove them from their stalk. Any tender stalk is fine.
- Wash the methi leaves in cold water very well to remove any dirt. Wash them thoroughly.
- Drain and shake off the excess water from the leaves.
- Spread them in a single layer onto a clean kitchen towel.
- Air dry them inside your home in a cool and dry place. It will take 2 to 4 days to completely dry the methi.
- Once completely dried, you can crush them with your hands and put them in an airtight jar to store. Or you can store the dried methi leaves without crushing the leaves. It will stay fresh for up to 3 months at room temperature or up to a year in the fridge.
- Note – You can also make Kasuri methi powder by crushing it in a blender jar.
- Use them as required.
Note, tips, and Quick FAQs
- Do not leave the dried fenugreek leaves open for long as they tend to pick up moisture quickly which reduces their shelf life.
- Make sure to use fresh methi leaves. Discard any yellow leaves.
The best way to store Kasuri methi is by keeping it in a very cool and dry place where moisture cannot reach it.
I prefer to store it in the refrigerator in an air-tight container. Usually, the shelf life is 1 year
You can make curries like methi matar malai, or aloo methi.
You can use it to elevate the taste and aroma of the curries like malai kofta, paneer, etc.
It is added to the paratha, naan, or tandoori roti.
In preparing raita
Used in tadka. Dal tadka with a generous sprinkle of Kasuri methi is tasty and yummy.
These dried, fragrant leaves are light-green in color, nutty, savory, and slightly bitter.
Pluck the fresh leaves from the stem and discard the stem, wash the methi leaves.
Take the cleaned leaves on a plate and pat dry them using a kitchen towel.
Place the leaves in a microwave-safe bowl. Spread it evenly, place it inside the microwave, and roast it for about 3 minutes.
Take out the methi leaves and using a spoon or spatula stir the leaves.
Place them back inside and again roast it for 3 minutes. Take it out and stir it again.
Place it back in the microwave for 2 more minutes if required.
Take it out, and check if it’s dried or not. If you still notice some moisture, again microwave it for another minute or two.
Let it cool completely and crush it with your hands. Store it in an air-tight container.
Pluck the fresh leaves from the stem and discard the stem, wash the methi leaves.
Take the cleaned leaves on a plate and pat dry them using a kitchen towel.
Preheat your air fryer at @350 degrees F.
Once preheated, take out the air-fryer basket, and place the methi leaves in a single layer.
Insert the air-fryer basket into the air-fryer. Set the temperature at @350 degrees F. and timer for 2 minutes.
After 2 minutes, check the texture. If you still notice some moisture, air-fry them for 2 more minutes. Mine was done in 2 minutes.
Take it out on a plate and let the air-fried methi leaves cool down. Crush them with your hands and store them in an air-tight container.
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Kasuri Methi | Dry fenugreek leaves
Ingredients
- 1 kg Fresh methi
Instructions
Air-dry method
- Take the bunch of methi leaves and pluck the leaves to remove them from their stalk. Any tender stalk is fine.
- Wash the methi leaves in cold water very well to remove any dirt. Wash them thoroughly.
- Drain and shake off the excess water from the leaves.
- Spread them in a single layer onto a clean kitchen towel.
- Air dry them inside your home in a cool and dry place. It will take 2 to 4 days to completely dry the methi.
- Once completely dried, you can crush them with your hands and put them in an airtight jar to store. Or you can store the dried methi leaves without crushing the leaves. It will stay fresh for up to 3 months at room temperature or up to a year in the fridge.
- Note – You can also make Kasuri methi powder by crushing it in a blender jar.
- Use them as required.
Microwave method
- Pluck the fresh leaves from the stem and discard the stem, wash the methi leaves.
- Take the cleaned leaves on a plate and pat dry them using a kitchen towel.
- Place the leaves in a microwave-safe bowl. Spread it evenly, place it inside the microwave, and roast it for about 3 minutes.
- Take out the methi leaves and using a spoon or spatula stir the leaves
- Place them back inside and again roast it for 3 minutes. Take it out and stir it again.
- Place it back in the microwave for 2 more minutes.
- Take it out, and check if it’s dried or not. If you still notice some moisture, again microwave it for another minute or two.
- Let it cool completely and crush it with your hands. Store it in an air-tight container.
Air-fryer method
- Pluck the fresh leaves from the stem and discard the stem, wash the methi leaves.
- Take the cleaned leaves on a plate and pat dry them using a kitchen towel.
- Preheat your air fryer at @350 degrees F.
- Once preheated, take out the air-fryer basket, and place the methi leaves in a single layer.
- Insert the air-fryer basket into the air-fryer. Set the temperature at @350 degrees F. and timer for 2 minutes.
- After 2 minutes, check the texture. If you still notice some moisture, air-fry them for 2 more minutes. Mine was done in 2 minutes.
- Take it out on a plate and let the air-fried methi leaves cool down. Crush them with your hands and store them in an air-tight container.
Video
Notes
- You can make curries like methi matar malai, or aloo methi.
- You can use it to elevate the taste and aroma of the curries like malai kofta, paneer, etc.
- It is added to the paratha, naan, or tandoori roti.
- In preparing raita
- Used in tadka. Dal tadka with a generous sprinkle of Kasuri methi is tasty and yummy.
- The best way to store Kasuri methi is by keeping it in a very cool and dry place where moisture cannot reach it.
- I prefer to store it in the refrigerator in an air-tight container. Usually, the shelf life is 1 year.
- Do not leave the dried fenugreek leaves open for long as they tend to pick up moisture quickly which reduces their shelf life.
- Make sure to use fresh methi leaves. Discard any yellow leaves.
Nutrition
Warm regards,
Dhwani.
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