Dried fenugreek leaves or Kasuri Methi is an important herb in Indian cooking. Learn how to dry fenugreek leaves at home in this post.
A lot of herbs are used in Indian cooking, as it flavors the recipe beautifully and gives it a distinct aroma.
I love using them in my everyday cooking, as they can glam up any simple recipe with its taste.
One of my favorite herb, that I often use is Dried Fenugreek Leaves or as it is popularly called, Kasuri Methi.
A simple herb that is made by drying fresh fenugreek leaves or methi leaves.
If you have some leftover methi sitting in the fridge that can’t be used for cooking, don’t discard it, you can dry it up to make Kasturi Methi.
You can flavor your curries, dals, and pulavs with this simple herb, and you will definitely love the flavour it will bring to your basic dishes.
Learn how to make Dried Fenugreek Leaves, that stays good for a longer time when stored in an airtight container.
How to dry Fenugreek Leaves at home?
Making Kasuri Methi at home is a very easy process, you just have to wait for 2 days until you get this flavourful herb.
Pluck fresh methi leaves from the stem and wash it properly. Drain the water properly.
Spread the washed methi leaves on a big cloth or a paper.
Let it dry overnight or for about 12 hours in direct sunlight.
After 12 hours, give it a stir and then again dry it for a day.
Store it in an airtight container and use it all year long.
How to make it in Oven/Microwave?
You can make Kasuri methi in just 10 minutes using an oven or a microwave.
Just pluck the fresh leaves from the stem and discard the stem. Once done, wash the leaves well so that the dirt washes off properly.
Place the fenugreek leaves in a plate and dry them using a kitchen towel.
Once they dry out completely, place the fenugreek leaves in a microwave-safe bowl. Spread it evenly, place it inside the microwave, and roast it for about 3 minutes on maximum temperature.
Next, take out the methi leaves and using a spatula flip the side of the methi leaves.
Place them back inside and again roast it for 3 minutes on maximum temperature. Take it out and give a stir again.
Place it back in the microwave/oven once again and roast for 2 more minutes.
Take it out, let it cool completely and crush it with your hands.
Usage Ideas
Kasuri Methi is a flavourful herb that instantly enhances the taste of a dish.
You can add it to your curries like Paneer Tikka Masala, Achari Bhindi, Punjabi Style Aloo Gobhi, Paneer in White Gravy, and Dhaba Style Matar Paneer.
You can add it to any curry you prefer.
I even like to flavor my Dal, Parathas, Pulavs, and Raita with it as it adds a beautiful flavor to the dishes.
Health Benefits
This herb not only gives a beautiful flavor to the dishes but also holds a nutritional value.
It contains a lot of vitamins and minerals that are very beneficial for the overall growth of the body.
It controls cholesterol, reduces heart problems, helps in digestion, and even control sugar levels for diabetic people.
Step By Step
Clean the methi leaves and discard the rotten ones and the thick stems.
Wash the leaves well to remove any dirt or impurities.
Drain the leaves well and chop them finely.
Spread a clean cotton cloth over a tray and spread the chopped leaves on the cloth.
Cover the leaves with another thin cloth.
Keep the tray in the sun and let the leaves dry nicely. It will take 2-3 days of strong sun to dry the leaves.
Rub the leaves between your palms to make a coarse powder. Store it in a dry container and use it for upto 6 months.
Dried Fenugreek Leaves Recipe
Ingredients
- Methi / Fenugreek Leaves
Instructions
- Clean the methi leaves and discard the rotten ones and the thick stems.
- Wash the leaves well to remove any dirt or impurities.
- Drain the leaves well and chop the leaves finely.
- Spread a clean cotton cloth over a tray and spread the chopped leaves on the cloth.
- Cover the leaves with another thin cloth.
- Keep the tray in the sun and let the leaves dry nicely.
- It will take 2-3 days of strong sun to dry the leaves.
- Rub the leaves between your palms to make coarse powder.
- Store the kasuri methi in a dry container and use for upto 6 months.
Notes
Did you make this recipe? Let me know!