Kasuri Methi & Dried Herbs

Kasuri methi is dried fenugreek leaves, named after Kasur in Punjab, where some of the finest has traditionally been grown. It has a savoury, slightly bitter, hay-like aroma quite different from methi seeds, and it is the finishing touch in butter chicken, paneer makhani, dal makhani, chicken tikka masala and methi malai matar. It is also kneaded into dough for methi parathas, thepla and naan.

Crush kasuri methi between your palms as you add it, near the end of cooking, to release its aroma, and a tablespoon is plenty for a family curry. Some cooks toast it in a dry pan for a few seconds first, which deepens the flavour. Kept sealed and away from light and moisture, it stays fragrant for several months. For the seeds of the same plant, see methi seeds.

Dried European herbs sit here too: basil for pasta sauces and pizza, parsley for soups, stews and garnishes, and thyme for roasts, casseroles and Caribbean cooking. They are handy in fusion dishes such as masala pasta, herby roast potatoes and chicken rubs.

For fuller spice blends, see masalas, especially paneer and vegetable masala, and browse salt and seasonings and the rest of the spices and masalas department.