What is the purpose of 'kasoori methi' (dried fenugreek leaves)? Find out when is the optimal time to add it to a gravy for maximum aroma.
1 Answer
Kasoori methi adds a unique, slightly bitter, and aromatic flavor to gravies. It's best added towards the end of cooking to retain its flavor and fragrance.
Detailed Explanation:
Kasoori methi, or dried fenugreek leaves, is a common ingredient in Indian cuisine, particularly in gravies and curries. Its primary purpose is to enhance the flavor profile of the dish. Unlike fresh fenugreek, kasoori methi has a more concentrated and slightly bitter taste, which adds depth and complexity to the gravy. It also contributes a distinct aroma that elevates the overall sensory experience.
The optimal time to add kasoori methi to a gravy is typically towards the end of the cooking process, usually within the last 5-10 minutes. This allows the heat to release its aromatic oils without completely dissipating its flavor. Adding it too early can result in a loss of its characteristic fragrance and a more pronounced bitter taste. Before adding, it's recommended to crush the dried leaves between your palms. This helps to release their aroma and ensures they distribute evenly throughout the gravy.
Pro Tip:
Toasting kasoori methi lightly in a dry pan for a minute or two before crushing it intensifies its flavor and aroma, adding an extra layer of complexity to your gravy. Be careful not to burn it!