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, Tikka Masala Spice, and Roasted Cumin Powder.
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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.
Wash methi 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 methi 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.
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.
Frequently Asked Questions
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, Dahi 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.
Recipe Card
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 in a dry container and use for upto 6 months.
Did you make this recipe? Let me know!