When should you add kasuri methi during cooking?

Question

Learn the best time to add kasuri methi for maximum aroma and taste.

Answer 1

Kasuri methi, or dried fenugreek leaves, should generally be added towards the end of the cooking process, usually in the last 5-10 minutes. This preserves its flavor and aroma.

Detailed Explanation:

Kasuri methi has a delicate flavor that can be diminished if cooked for too long. Adding it towards the end of cooking allows its unique, slightly bitter, and aromatic notes to infuse the dish without becoming overpowering or disappearing completely. When added, it's best to crush the dried leaves between your palms before adding them to the dish. This releases the essential oils and maximizes its flavor impact. Stir it in well to ensure it's evenly distributed. The heat from the cooking process will further enhance its aroma and integrate it into the overall flavor profile of the dish. For dishes with a longer cooking time, consider adding half the kasuri methi towards the end and the other half right before serving for a more pronounced flavor.

Pro Tip:

Toasting kasuri methi lightly in a dry pan for a minute or two before crushing it can intensify its flavor and aroma even further. Be careful not to burn it, as this will make it bitter.