Dried fenugreek / Kasoodi Methi
100 gr
Kasoori Methi : These exotic leaves are specially cultivated in farms and impart a rich aroma to all dishes. •
To make Methi Parantha or Roti : Kasoori Methi Leaves in warm water for 15 min. Mix with flour and make dough. •
To make Aloo Methi: 50g Methi Leaves in warm water for 20 min. Rinse throughly 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.
$1.99
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Dried fenugreek
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