Dried Fenugreek Leaves or कसूरी मेथी nutritional facts and food recipes which use Dried Fenugreek Leaves. Popularly known in the Indian subcontinent as <i> Kasuri Methi, </i> fenugreek leaves are an ...

Dried fenugreek leaves can be stored for up to a year, if not more. Use your nose: If they smell good, use them. A friend of mine likes to crush the dried leaves to a powder and mix it into mashed ...

Kasuri methi, or dried fenugreek leaves, is a common ingredient in many Indian kitchens. More than just a flavour enhancer, Kasuri methi is also packed with health benefits, making it a versatile ...

Fresh fenugreek leaves tend to be bitter until they're cooked down, and produce a sweeter flavor with a hint of pleasant bitterness. If you can't find fresh fenugreek, it's possible to use dried ...

2 teaspoons dried fenugreek leaves (see headnote), crushed between your fingers. Freshly cracked black pepper. One (15-ounce) can kidney beans, preferably no-salt-added, drained and rinsed.

3. Curry Leaves. A great substitute for dried fenugreek leaves, curry leaves offer a combination of citrusy, grassy, and burnt sulfur-like aromas that are perfect for Indian dishes. Curry leaves have ...

• If you do not have fresh fenugreek, use ½ cup dry fenugreek leaves (also called “kasoori methi”) with one bunch of chopped watercress leaves for the masala instead. Advertisement.

The small, roughly cubic seeds of the fenugreek plant (the word means Greek hay) are an important ingredient in Indian curry powders, especially the kind known as Madras curry powder. The dried ...