Krishna Masala Co

Kasoori Meth Kasoori Methi: These exotic leaves are specially cultivated in farms and impart a each aroma to all dishes. To make Methi Parantha or Roti, soak Kasoori Methi leaves in warm water for 15 min. Mix with floor and make dough. • To make Aloo Methi, soak 50g Methi leaves in warm water for 20 min. Rinse thoroghly and drain water. Peel 3 potatoes (400g) and cut in to cubes of 2-3 cm. In a flat pan heat 50g cooking oil. Add potatoes and salt to taste and cook for 15 mins. Add soaked Methi leaves, 5-7g Garam Masala and 1⁄2 cup of water. Mix and cover, Cook for 10 min. Or till the potatoes are soft

Krishna Kasoori Methi (Dried Fenugreek Leaves) is a premium culinary herb that adds a distinct flavor and aroma to a variety of dishes. Known for its slightly bitter yet aromatic profile, kasoori methi is a staple in Indian cuisine, enhancing curries, breads, and snacks with its unique taste.