Fenugreek or Methi - Make Kasoori Methi, Dried Fenugreek Leaves Recipe
Kasoori methi is one of the most commonly used and powerful Ingredients in Indian, Bangladeshi and Pakistani Cuisines – Kasuri Methi is known as Dried Fenugreek Leaves in English!
Ingredients
- 1 kg Fresh methi
- Sunlight for air drying
Instructions
- Air-dry method
- Take the bunch of methi leaves and pluck the leaves to remove them from their stalks. Any tender stalks are fine to be used.
- Wash the methi leaves thoroughly in cold water very well to remove any dust and dirt.
- 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 dry the methi completely.
- Once completely dried, you can crush them with your hands and put them in an airtight jar to store.
- Use them as required in your recipes.
- Microwave method
- Wash the methi leaves thoroughly in cold water very well to remove any dust and dirt.
- Drain and shake off the excess water from the leaves.
- Spread them in a single layer onto a clean kitchen towel.
- Spread methi leaves evenly in a microwave-safe bowl, place them inside the microwave, and roast them for about 3 minutes.
- Take out the fenugreek leaves and using a spatula & stir them.
- Place them back inside and again roast them for 3 minutes. Take it out and stir it again.
- Place them back in the microwave for 2 more minutes till they dry. If now repeat this step again.
- Let them cool completely and crush it with your hands. Store it in an air-tight container.
Notes
- You can also make Kasoori methi powder by crushing it in a blender jar.
- You can store the dried methi leaves without crushing them in an airtight container.
- Dried fenugreek leaves of Kasuri methi will stay fresh for up to 3 months at room temperature or up to a year in the fridge.
- Kasuri methi can be prepared instantly in a microwave if there is less sunlight in your area.