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Kasoori Methi
These exotic leaves are specially cultivated in farms and impart a rich aroma to all dishes. To make Methi Pranatha or Roti, soak Kasoori Methi leaves in warm water for 15 min. Mix with flour and make dough. To make Aloo Methi, soak 50g Methi leaves in warm water for 20 min. Rinse thoroughly and drain water. Peel 3 potatoes (400g) and cut into 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.
Ingredients : Dried crumbled fenugreek leaves
PACKING : 100g
Kasoori Methi
