Easy Recipes

3 Quick Recipes with Kasuri Methi

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Kasuri methi is dried fenugreek leaves that have been part of Pakistani, Indian, and the Sub-continent cuisines for decades. These dry leaves have a unique taste and tempting aroma that is used as a key ingredient in many dishes.
Want to know the best part? These recipes turn out to be a party hit every time. Dress appropriately for the party with pakistani clothes. Here are 3 quick recipes that will bring restaurant-style food to your home:


Kachori is a snack, which can be made in different flavors. We prepare it by using Kasuri Methi. First, prepare the dough using white flour, red chili, sugar, salt, kasuri methi, and oil/ghee. Then, use water and knead to make a smooth and soft dough. Leave it for half an hour.
Pre-soakYellow lentils. Strain the water and put lentils in a pot to cook. Then, add roasted cumin seeds, dry coriander, dry red chili, salt, turmeric powder, cumin powder and coriander powder. Now add enough water for the lentil to cook. Once cooked, add chat masala and Kasuri methi and stir well. The filling for the kachori is ready.
Now using the dough, you prepared,make small balls. Spread them a bit to make a flat round tortilla shape and add the filling in the center. Then hold it in your hands and twist all edges around to make a round ball. Deep-fry the kachori at medium flame. Serve with chutney and enjoy.

KasuriMethi Paratha

Parathas are a breakfast staple for many Indian and Pakistani homes. Kasuri Methi Paratha is an easy-to-prepare and quick recipe. First, soak Kasuri methi in water for 10 minutes. Then, in a bowl, add flour, green chili, red chili powder, salt, oil, coriander powder, and Kasuri methi (drain access water). Next, knead dough that isneither too hard nor too soft. Use pure ghee for cooking. Serve it with pickle, chutney, or any sauce.

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Potato, Carrot, Peas and Methi Curry

Potato, carrot, peas and KasuriMethi is a deadly combination of flavor and aroma. It is made with readily available vegetables. Peel and boil potato cubes, carrots, and peas separately in a pot and then add oil. Add cumin seeds and dry red chili, ginger, and garlic paste. Sautee until the oil separates. Then add chopped onion and cook until softened. Addcoriander powder, cumin powder, chili powder, salt, and sautee for a few minutes. Add potatoes, carrot, peas and mix well. Once the oil separates, add Kasurimethi and serve with chapatti or paratha.
Try these fabulous quick recipes with your family today and share your experience. We would love to hear from you.

Pro tip: Rubbing Kasuri Methi on your palm before adding it to any food brings out the authentic flavor and aromaof the dish, making the food delicious.

Philip Okoye
the authorPhilip Okoye
Your favorite recipe author, faithful to every course. Mail me at chef@foodwellsaid.com

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