Dry Fenugreek (Kasuri Methi) Leaves- Bulk Supplier & Manufacturer
                     Dried Kasuri Methi Leaves & Powder
Supplier, Manufacturer, Exporter
• Kasuri Methi is a powerful condiment that occupies an 
important place in the spice rack in any Indian kitchen.
• It is an herb with a strong aroma and distinct taste, 
though bitter yet addictive. 
• Known for its wide usage flavouring agent in Indian 
curries, dal and veggies, their distinctive flavours 
fascinate the taste buds. 
• That makes Kasuri Methi leaves, one of the most popular 
spices of India. 
• Our Dried Kasuri Methi leaves are pure and the extra-
ordinary taste is superior to the other brands Kasuri 
Methi.

Manufacturing Process:
• Firstly, the fenugreek leaves are cleaned by clipping off 
their stalk and root. 
• Sort out the rotten ones. After that, they are washed well 
with water, drain and spread them evenly. 
• Ensure that the leaves do not overlap with one another. 
• The Methi leaves are then dried either in sunlight or in a 
forced circulation of solar hot-air-dehydrator at 
anywhere between 40 degrees Centigrade to 60 degrees 
Centigrade. 
• Once the kasoori leaves get slightly crisp, they are 
removed off the dehydrator and allowed to cool.
Application:
• Dried Kasuri Methi leaves are generally used as a 
condiment for flavouring various Indian curries and 
subzis and enhance their taste. 
• It combines well with starchy or root vegetables like 
carrots, yams and potatoes.
• It can be added to whole wheat dough to make flavourful 
roti, paratha and naan.
• A teaspoon of dehydrated Methi leaves, when added to 
Upma and Khichdi will make them flavoursome.
• It can be added to garnish salads, soups, raita, dal and 
gravies etc.
Usage Direction:
• Soak Dry Kasuri Methi leaves in boiling water and add to 
vegetables, dal to enhance their flavour and taste. This 
soft Kasuri Methi can be mixed with flour to make tasty 
paratha’s, chapati and naan.
Storage Tips:
• To retain its freshness, store dried leaves in an airtight 
container away from moisture in a cool and dry place. If 
refrigerated, it can stay fresh up to 6 months.
Recipes:
• Dry Dishes- Aloo Methi, Paneer Fry, Kadai Subzi, Bhindi 
Fry, Aloo Jeera, Paneer Tikka, Paneer/ Vegetable, Khatti 
Rolls, Skewered Grilled Vegetables.                                         
                                                                                     
• Dals and Rotis- Dal Fry, Dal Makhani, Kulchas, Methi 
Parathas, Dal Makhani.
• Gravies- Chole, Rajma masala, Aloo Dum, Palak Paneer, 
Mattar Paneer, Paneer Butter Masala.                                    
                                                                     
• Rice Dishes- Khichdi, Pulao, Vegetable Rice.