SeasoningPowdered Spices & Masalas
Kasuri Methi
कसूरी मेथी
The Dhaba Finish, Crushed Between Your Palms.
Dried fenugreek leaves — crush between your palms and finish any gravy the dhaba way.
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Pack size: 45 g
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Inside the jar
Ever wondered why dhaba gravies smell so irresistible? Very often, it's a pinch of kasuri methi added right at the end.
Imamdasta Kasuri Methi is dried fenugreek leaves, ready to crush and sprinkle for that unmistakable aroma.
A Little Bitter. A Lot of Aroma.
It's the finishing touch.
Crushed kasuri methi releases a warm, slightly bitter, deeply aromatic note that makes paneer, dal and butter gravies taste restaurant-rich.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Dried fenugreek leaves
- Deep, warm aroma
- The classic dhaba-style finish
- Ready to crush and sprinkle
- Homemade with traditional care
That Last Minute Magic?
The gravy is ready. You rub a pinch of kasuri methi between your palms and let it fall in.
One stir, and suddenly it smells like your favourite dhaba.
Ingredients
01Just one ingredient
Sprinkle It On
- 01Paneer butter masala
- 02Butter chicken
- 03Dal makhani & dal fry
- 04Methi parathas & theplas
- 05Aloo methi
- 06Naan & kulcha
Dhaba-Style Dal Fry
You'll need
- 1 cup arhar dal, boiled
- 1 onion and 1 tomato, chopped
- 1 tsp Imamdasta Kasuri Methi
- ½ tsp Imamdasta Kashmiri Mirch Powder
- 1 tbsp ghee, jeera, salt
The method
- 1
Build the masala
Heat ghee, crackle the jeera, then cook onion and tomato with Kashmiri Mirch until soft.
- 2
Add the dal
Add the boiled dal and salt, and simmer for 5 minutes.
- 3
The dhaba finish
Crush Imamdasta Kasuri Methi between your palms over the dal, stir and turn off the heat.
To serve: Serve with jeera rice or butter naan.
Maa Ki Rasoi Se
Crushed. Sprinkled. Dhaba-ready.
Because the best gravies are finished with a little love — and a little methi.
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