Kasuri methi can be added to marinades, dips, stews, and many others. Dry fenugreek leaves teams nicely with potatoes, pumpkin or eggplant.
Rajasthan is one of the top consumers of Kasuri methi. It is available everywhere in the state. Look for the dried methi leaves in grocery stores or buy it online.
Since Kasuri methi has a very strong fragrance so cautious of not using it in large quantity. Adding the aromatic leaves in small quantity gives a mouth-watering restaurant like aroma and taste to the dish. Yet, the usage quantity depends on personal choices.
Soak Ojya Kasuri Methi in boiling hot water for 10 minutes before mixing it in the curries. This is the traditional method of using it.
Hand pounded Kasuri methi leaves are very fragrant. If a recipe wants Kasuri methi powder, toast dry leaves, take a teaspoon full of it on palm and rub to crush. Add this to meat or veggie or pulses or spicy curries to finish.
Use a lesser quantity of powder otherwise; methi fragrance will overpower other flavors.
Methi leaves powder is also used for garnishing.