Dried Fenugreek Leaves

Kasoori methi gets its name from Kasur in Punjab, historically the center of fenugreek cultivation. It is always added at the very end of cooking and crumbled between the palms before adding — the warmth of the hands releases its oils. Restaurant-style Pakistani butter chicken and karahi would taste noticeably flat without the final kasoori methi flourish. It is also a key ingredient in tandoori marinades.