Kasuri methi (kasoori methi) is the dried leaf of the fenugreek plant, named after the Kasur region of Punjab. The leaves are grayish-green, brittle and smell of maple syrup, hay and celery, with a pleasant bitterness that rounds off rich, creamy dishes. It is the secret finishing note in butter chicken, paneer makhani, methi chicken, dal makhani, aloo methi and many naan and paratha doughs. Do not confuse it with fenugreek seeds: the seeds are hard, very bitter and go in at the start; the leaves are herbal and go in at the end.

How to buy

Look for it in Indian grocers or online in 25 to 100 g bags or boxes; MDH, Everest, Shan and Natco are common brands, and Amazon carries all of them. Good kasuri methi is mostly leaf with few stems and smells strongly of maple the moment you open the bag. Pale, dusty leaves with a faint smell are old. Some US and UK supermarkets stock it in the world foods aisle, but not the regular spice rack. Fresh methi leaves are sold in bunches at Indian grocers and are a different ingredient, used like spinach.

How to store

Transfer to a sealed jar and keep it in a dark cupboard; it lasts about a year, though the aroma is strongest in the first six months. Freezing the bag extends it to two years and does no harm since the leaves are already dry. It is done when it no longer smells of maple when crushed. Keep it away from steam, because damp leaves go musty quickly.

Substitutes

  • Fresh fenugreek leaves, chopped, 3 times the amount. Greener and more bitter; add a few minutes earlier so they soften.
  • Fenugreek seeds, ground, 1/4 the amount, added at the start. Gives the maple note but is much more bitter and lacks the herbal quality.
  • A pinch of celery leaf or lovage plus a tiny drop of maple syrup, added at the end. Hints at the flavor; use only if nothing else is available.
  • Leave it out. Butter chicken and paneer dishes still work; they just lose their signature restaurant aroma.

How to use

Crush a tablespoon between your palms over the pot in the last 2 to 3 minutes of cooking, or stir into the sauce just before serving; heat releases the aroma and crushing removes the stem texture. One to two tablespoons is enough for a curry serving four, and more than that turns bitter. Some cooks toast it briefly in a dry pan first to deepen the flavor. Knead a tablespoon into naan or paratha dough, or mix with yogurt and salt as a marinade for chicken tikka.

By · Updated