What Is Kasuri Methi or Dried Fenugreek Leaves and Uses In Cooking

What Is Kasuri Methi or Dried Fenugreek Leaves and Uses In Cooking

Most restaurant-style cooking add a little secret ingredient called Dried Fenugreek leaves that gives the sauce a unique taste. Read more to find out what it is and how to use fenugreek in dishes. 

what is kasuri methi
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Popularly used in the Indian subcontinent, Kasuri methi or dried fenugreek leaves is used to flavour many Indian dishes especially when it comes to North Indian curries.

It is classified as a herb and is perhaps one of those secret ingredients used in Indian restaurants to add an instant flavour boost to the dishes.

It is the leaves of the fenugreek plant (‘methi’ in hindi), that is sundried and stored for culinary use.

What Is Kasuri Methi

Fenugreek is a type of plant that grows wild in the ‘Kasur’ region of Punjab, (now part of Pakistan) hence the name ‘Kasuri Methi’.

It can be largely classified as an Indian herb rather than a spice as the use of dried fenugreek leaves is similar to the uses of dried basil, rosemary, thyme etc.

The uses of methi or fenugreek plant can be found in many forms and used in different ways for making a dish.

The different parts of fenugreek can be used in different ways in cooking.

Fresh methi leaves is a popular and healthy Indian leafy greens used to make Indian dishes such as methi alu, methi saag,  methi parantha and many others.

Fenugreek seeds is a spice can be used whole or in powder form while dry fenugreek leaves are used as a herb.


Watch this short video describing the cooking uses of dried fenugreek leaves, benefits and storage.

Kasuri Methi in Other Languages

In this post I use Kasuri methi and dried fenugreek interchangeably.

Here are what this spice is called in different languages.

Dried Fenugreek in Hindi – Kasuri methi or kasoori methi

‘Methi’ is the Indian name for fresh fenugreek leaves while ‘Kasuri Methi’ is always the dried fenugreek leaves.

Kasuri methi in Spanish – Secas fenogreco hojas

Kasuri Methi in German – Trokene bockshornklee blaetter

Kasuri Methi in French – Sec fenugrec feuilles

How Does Kasuri Methi Taste

Kasuri Methi has a strong pleasing aroma when slightly similar to maple syrup.

It is one of those spices, that although enhances the taste of the dish, but is better not to taste it raw.

It is bitter to taste, but does not make the dish bitter, instead it makes it aromatic.

Interestingly, fenugreek tastes like and is similar to fresh fennel bulb or celery.

what is kasuri methi and the benefits

How To Use Kasuri Methi

As mentioned Kasuri methi can be classified as a dried herb. Cooking with fenugreek is very common in the Northern part of India.

The use of dried fenugreek leaves in cooking is similar to that of using basil, thyme, rosemary that is as a flavour and aroma enhancer.

The dried leaves of fenugreek release flavour when added to any dish.

It is added as a seasoning at the end of cooking.

You can choose to either dry roast dried fenugreek leaves, and slightly crush it before adding it to dishes or add the dried leaves directly.

Dry roasting for a minute or so enhances the flavour further.

Here are few tips on cooking uses of kasuri methi.

  • Kasuri Methi can be used to make curries or dry dishes. Add right at the end of cooking as a seasoning.
  • It can also be added to dips and is especially good with yoghurt and in hummus.
  • Crush few dried fenugreek into any bread dough, it is also used to make Indian breads.
  • Add kasuri methi to stir fried or roast vegetables.

How To Dry Roast Kasuri Methi?

Few recipes may have fenugreek leave powder written as an ingredient.

Don’t be puzzled by it. Its simply dried fenugreek leaves ground into powder.

All you need to do is dry roast it for 2-3 minutes stirring constantly remove it from heat and let it cool before crushing it to make powder.

Alternatively, you can also put it in the microwave and warm it for 30 seconds.

A word of caution if using a microwave. Since the leaves are very thin and delicate be careful not to overrun microwave time. It can burn or even catch fire.

What Food Combination Are Best with Kasuri  Methi

Dried Fenugreek leaves are very versatile and combine with most foods. Some of the best combinations with dried fenugreek leaves are:

Best food pairings – legumes such as chickpeas, red kidney beans, yellow lentils; starchy vegetables such as pumpkin, potatoes, sweet potatoes, carrots, yam; Meat like chicken, lamb, beef; Fish and seafood esp prawns, carp and crab.

Best spices pairings – cumin seeds, cumin powder, coriander powder, mustard seeds, garam masala powder,

Substitute for Dried Fenugreek Leaves

Kasuri methi has a very distinctive strong flavour which can be a bit hard to replicate.

Since it is not very easy to find fenugreek leaves in ordinary supermarkets you can substitute the flavour with these ideas:

  1. For every teaspoon of dried fenugreek leaves use 3 tsp of fresh fenugreek leaves.
  2. If you are unable to find fresh fenugreek leaves, use 2 parts finely chopped fresh celery leaves and 4 parts chopped fresh fennel bulb instead of a teaspoon of Kasuri methi.

More ideas of the best substitute for kasuri methi in the post here.

Where To Buy Dried Fenugreek Leaves

It may be difficult to find this authentic Indian herb in normal super market.

If you happen to have a local Indian store nearby you are sure to find it on the shelves.

But the convenience of internet shopping has made it easier to buy.

The Spice house has a range of International spices and spice blends that can you can simply click to buy and will be delivered straight to your doorstep.

Their Kasuri methi leaves are fresh and aromatic.

dried fenugreek leaves buy online
Click image to buy online

One of the most popular Indian brands what is available worldwide is this Kasuri Methi pack from MDH.

Dried Fenugreek Leaves Benefits

Helps in digestion – Being high in water-soluble fibers it can help ease constipation. This is why many natural digestive Ayurvedic medicines have dried fenugreek as one of the key ingredients.

Maintains a healthy level of cholesterol – Because of the high fibre content, it helps the body by preventing the access absorption of cholesterol by eliminating the fatty acids from the body.

Controls diabetes – Kasuri methi prevent an increase in glucose level by regulating the production of insulin in the body thus preventing type 2 diabetes.

Aids weight loss – The high fibre content also helps to keep those extra kilos off by aiding digestion and maintaining a good metabolism.

Healthy skin and hair – The antifungal and antibacterial properties of fenugreek, help to keep the facial skin pores germ-free and healthy. Applying a paste of Kasuri methi ground to a powder helps to get rid of skin blemishes. While the paste also helps to promote healthy hair and keep it dandruff free!

You can read the list of many other dried fenugreek leaves benefits here. 

How to Store Kasuri Methi/Dried Fenugreek leaves

Being a strong herb, proper storage of Kasuri Methi is important.

If stored incorrectly you risk the volatile aroma to escape.

Always store dried fenugreek seeds in an airtight container away from direct light.

If you have bought the herb in a bag then make sure you close the bag tightly may be using a good quality food clip such as the one below.

It is good to use the herb within a year of it being opened.

To Conclude

If you fancy adding an authentic and exotic flavour to your Indian dishes, I could definitely recommend using dried fenugreek leaves as a seasoning.

It is so easy to use.

All you need to do is add a small handful, rub it between your palms (not a must, you can add a spoon directly too) and add it to the dish a minute or two before taking it off the heat.

Be careful when using kasuri methi though as it can be a bit overpowering.

Just a small amount that is 2 – 3 tsp should do the job for a serving made for 4 people.

Don’t be afraid of experimenting with this truly ethnic Indian spice. If you love Indian food, you will like this for sure.

What is kasuri methi infograph

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Steve the Healer
Steve the Healer
2 years ago

Hi Sunrita,
Many thanks for this useful, comprehensive and informative post! I am making makhani dal for the first time; I can proceed with confidence now.
Kind regards.

Claudia Lamascolo
2 years ago

Interesting herbs never heard of them but I love basil thyme and rosemary thanks for this info hope I can try this sometime

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