Dried Fenugreek Leaves (Kasuri Methi)

5 from 2 votes

Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking. Learn how to dry methi leaves at home in this post.

Here are some more Spices that you can make at home – Panch Phoran, Achari Masala Powder, Tikka Masala Spice, and Roasted Cumin Powder.

Dried Fenugreek leaves kept in a bowl.
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About This Recipe

Dry Fenugreek Leaves or Kasuri Methi is 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 flavor it will bring to your basic dishes.

This is much better than the store-bought one, and making anything at home is always a good idea. Right?

Learn how to make Dried Methi Leaves, that stays good for a longer time when stored in an airtight container.

This Kasuri Methi is,

  • Easy to make
  • A great spice to flavor your dish
  • A great way to use leftover methi

Step By Step Recipe

Clean the methi leaves and discard the rotten ones and the thick stems.

Cleaned methi.

Wash methi leaves well to remove any dirt or impurities.

Leaves washing in water.

Drain the leaves well and chop them finely.

Chopped methi.

Spread a clean cotton cloth over a tray and spread the chopped leaves on the cloth. Cover the methi leaves with another thin cloth.

Chopped methi covered with a kitchen towel.

Keep the tray in the sun and let the leaves dry nicely. It will take 2-3 days of strong sun to dry.

Dried methi.

Rub the dried leaves between your palms to make a coarse powder. Store it in a dry container and use it for upto 6 months.

Ready kasuri methi.

Frequently Asked Questions

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 methi leaves well so that the dirt washes off properly.

Place the cleaned leaves on a plate and dry them using a kitchen towel.
Once they dry out completely, place the 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 Masala, 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 Of Fenugreek Leaves

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.

Storage Suggestions

Add it in a cleaned glass jar and store it in the refrigerator for about 6 months. Keep away from moisture.

Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking. Learn how to dry fenugreek leaves at home in this post.
5 from 2 votes

Dried Fenugreek Leaves Recipe

Dried fenugreek leaves or Kasuri Methi is an important herb in Indian cooking. Learn how to dry methi leaves at home in this post.
Prep: 10 minutes
Cook: 2 days
Total: 2 days 10 minutes
Servings: 20 dishes

Ingredients 

  • Methi / Fenugreek Leaves
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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 in a dry container and use for upto 6 months.

Notes

Try to use the desi variety of methi to make kasuri methi.
 

Nutrition

Calories: 2kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Fiber: 1g, Iron: 1mg
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