Description

Kasuri methi is a finishing herb, not a cooking spice. Crumble a heaped teaspoon between your palms directly over the pot after the heat is off.

It is the missing ingredient in most home attempts at butter chicken, dhal makhani and paneer dishes — savoury, slightly bitter, and impossible to substitute.

The leaf is very light. A 200 ml jar holds about 20 g and will last a long time.