What is Kasuri Methi?
Kasuri methi is simply dried fenugreek leaves. It is an integral part of North Indian cuisine and imparts a distinct flavour and aroma. It is not only used as a spice and a garnish but also as a nutraceutical for its immense health benefits.
Kasuri Methi is used in both vegetarian and non-vegetarian dishes. The bitter flavour profile and aroma cuts through the creaminess in dishes like butter chicken, paneer butter masala etc. It also compliments starchy vegetables like potatoes and yams and is also added to parathas of different kinds.
Though fenugreek originated from South Eastern Europe and West Asia, it is now grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab. However, Kasuri methi originated from Kasur, in the Punjab region of Pakistan. The region was known for the excellent quality of methi it cultivated and hence, the harvest from the region was used in fresh and dry form extensively. After partition, Methi was initially cultivated in the Rajasthan area bordering Pakistan.
Difference Between Methi and Kasuri Methi
Though many people consider methi and Kasuri methi to be identical, that is not the case. Methi is the seed from the fenugreek plant. Often people call the leaves Methi as well. Kasuri methi, on the other hand, is obtained by drying the leaves of the fenugreek plant. They differ drastically in terms of their use too.
While Kasuri methi is used as a garnish and a spice in North Indian dishes, methi seeds have completely different uses. They are used in idli and dosa batter, Kerala-style fish curry, meat dishes, pickles, spice rubs, stir fries etc. Fenugreek seeds are often roasted and ground to a powder form for use in curries, spice rubs and stir-fries. Fenugreek seeds have higher nutritional benefits too.
Nutritional Analysis of Kasuri Methi vs Methi Leaves
According to the research done by Vani Pasricha and Rajinder K Gupta and published in the Journal of f Pharmacognosy and Phytochemistry, the nutritional analysis of Kasuri Methi and Methi leaves are as follows-
| Parameter | Kasuri Methi | Methi Leaves |
|---|---|---|
| Energy | 319.41 KCal | 310.98 KCal |
| Carbohydrates | 56.76% | 46.3% |
| Protein | 24.06% | 28.45% |
| Fat | 4.12% | 5.82% |
| Ash | 9.84% | 13.36% |
| Moisture | 5.22% | 6.07% |
| Dietary Fibre | 2.4% | 2.6% |
As you can see, Methi leaves has a higher protein, fat and fibre content and lower carbohydrate content. But then, their uses are completely different as methi leaves are used more for making side dishes for chapati and rice and also for methi paratha, while Kasuri methi is more of a spice/garnish.
The mineral content estimated to be in Kasuri Methi is-
| Mineral | Concentration (µg/g) |
|---|---|
| Copper | 9.8 |
| Phosphorous | 3933 |
| Magnesium | 4282 |
| Calcium | 11364 |
| Chromium | 2.4 |
| Sodium | 15890 |
| Potassium | 12260 |
| Iron | 318 |
Uses of Kasuri Methi
As mentioned earlier, Kasuri methi is used as a spice and garnish in both vegetarian and non-vegetarian dishes. Some of the common dishes that use Kasuri methi are Aloo Methi, Methi Matar malai, Methi Nan, butter paneer, chicken tikka, pav bhaji, paneer butter masala, dal makhani etc.
In addition to culinary usage, Kasuri methi has numerous other benefits too. Let us take a look at it in detail in the next section.
Benefits of Kasuri Methi
Kasuri Methi has immense health benefits, owing to which it is considered neutraceutical. Most of these benefits are common to both methi leaves and Kasuri methi.
Improved bone health
Due to high calcium and phosphorous content, Kasuri methi and methi leaves play an important role in maintaining the rigidity of skeleton and bone formation.
Balances Cholesterol, Thyroid and Sugar Levels
Kasuri methi contains useful compounds like phytols and sterols like campesterol and stigmasterol which balances cholesterol levels in the body. Stigmasterol also has anti-diabetic and thyroid-inhibiting properties.
Reduces Inflammation
Kasuri methi contains lupeol which has anti-inflammatory and anti-cancerous properties. It is also rich in Vitamin E and is thus helpful in preventing heart diseases, diabetes and lung cancers. Further, it also has anti-oxidative properties.
In addition, Methi seeds are known to be good for skin, and hair and also increase breast milk supply.
How To Make Kasuri Methi At Home?
Here are the step-by-step methods to make Kasuri Methi at home.
- Clean methi leaves in running water after removing any wilted or rotten leaves in the bunch.
- Pat dry the leaves using a clean cotton cloth.
- Spread it on a clean cloth/ mat and keep it under the sun. Preferably, cover it with a net to keep it away from insects, birds and dust.
- Leave it in the sun for 3-5 days, depending on how hot the sun is. Once it is dry enough that you can crumble it with your hands, transfer it into a dry, airtight container.
If you live in a place where you cannot sun dry the leaves, dehydrate the leaves in a microwave oven. Here is how to make Kasuri methi in the oven.
- Follow the first two steps mentioned above.
- Spread the leaves evenly on a plate or flat baking tray and keep them inside the oven
- Set the power to the maximum level and run the oven for 3 minutes.
- Then, flip the leaves and again run it for 3 minutes.
- If the leaves crumble when crushed with your hands, leave them to cool down. Else, run the oven for 2-3 more minutes till it turns completely dry.
- Store in a dry, airtight container.
You may also like: How To Preserve Coriander Leaves?
How To Store Kasuri Methi?
Homemade, as well as store-bought Kasuri methi, should be stored in a dry, airtight container. Ideally, keep the container inside a cool, dry cabinet. This way it can be stored for around 6 months without spoilage, provided it is not exposed to moisture.
Sometimes, Kasuri methi may go soft after a few months. In such a situation, heat it in the microwave oven for 1-2 minutes and it will become crispy again. Alternatively, heat it on the stovetop. But, be careful not to burn it.