- To make kasuri methi at home, take a bunch of fresh fenugreek/ methi leaves and separate the leaves from the stem. Discard the stems.
- Wash the leaves well with water and transfer the fenugreek leaves to a clean white kitchen towel and pat dry with another towel.
- Now transfer the leaves to a dry plate and dry them in shade for a few days till the leaves have shrinked and nicely dried.
- Mostly in one week you will smell the aroma of the dried fenugreek leaves.
- You can now store this in an air tight container and use as required.
You can check out these recipes using Fenugreek leaves
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