Kasuri Methi is a dried herb used in North Indian Cooking as a flavour enhancer. It is used in many restaurants in dishes like Aloo Gobi, Palak Paneer, Pav Bhaji, Methi based (Fresh Fenugreek leaves), Tandoori Marinations etc.
The store bought kasuri Methi (Dried Fenugreek Leaves) are usually not crisp but little soft though they were dried. In TV shows, we see chefs crushing the kasuri methi leaves in between their palms and adding it as a powder into their recipes. But the store bought ones as they are not crisp, they usually cannot be crushed to powder.
Shared two tips in my receipe video link given below on how to crush the Kasuri Methi and store it for ready usage and also to add in what stage to get that enhanced flavour in northindian curries & subzies.
