Vasant Kasuri Methi (Dry Fenugreek Leaves): key facts
- Brand
- Vasant Masala (made by Vasant Masala Pvt. Ltd., Ahmedabad)
- Also called
- Kasoori Methi, Kasturi Methi, Sukha Methi, Sukki Methi, Kazhuva Methi
- Category
- Blended Masalas
- Pack sizes
- 25G, 100G, 200G, 500G
- Price
- From ₹28 (25G), MRP ₹38
- Sold by
- Masala365, authorised Vasant Masala distributor, Kandivali West, Mumbai
- Delivery
- Mumbai, Navi Mumbai and Thane at ₹39 per KG; rest of India on WhatsApp inquiry
- How to order
- Add to bag and send the order on WhatsApp to +91 90291 16404
About Vasant Kasuri Methi (Dry Fenugreek Leaves)
Vasant Kasuri Methi is the dried form of fresh fenugreek leaves. Vasant Masala puts the leaves through a thorough cleaning process at its milling plant so they stay free of dust and keep their freshness, which matters with a dried herb that goes straight into your food.
Kasuri methi has a slightly bitter, deeply savoury aroma that is hard to replace with anything else. Crushed between your palms and added at the end of cooking, it gives Punjabi gravies that familiar restaurant smell. Some people call it kasoori methi or kasturi methi, and in many homes it is simply sukha methi. A little goes a long way, since the dried leaves are light and very aromatic. Rub them lightly before use to break them up and wake up the smell, and add them only in the last few minutes so the aroma does not cook away.
Vasant mentions aloo ki sabji, toor dal, methi khakhra, bhajiya, pakode and Punjabi dishes as good matches, and it is a regular in butter paneer, dal makhani and malai kofta. Vasant also suggests a simple method: steep the leaves in boiled salted water, drain, and then add them to vegetables or dal. You can also knead it into dough for chapatis, parathas or pakora batter.
Masala365 is an authorised Vasant Masala distributor in Kandivali West. We deliver Vasant kasuri methi across Mumbai, Navi Mumbai and Thane, and customers in other parts of India can order on WhatsApp inquiry.
How to use
- Steep in boiled salted water, drain, and add to sabji or dal
- Crush between your palms and sprinkle over paneer gravies at the end
- Knead into chapati, paratha or thepla dough
- Mix into pakora, bhajiya or methi khakhra dough
- Use a teaspoon or two per dish and adjust to taste
Ingredients
Dried fenugreek leaves
Always check the printed pack for the latest ingredient, allergen and best-before details.
