Kasuri fenugreek (dry fenugreek leaves) is indeed a secret ingredia that adds any dish to an excellent aroma and light smokey test. If you have to put kasuri fenugreek in these dishes, the taste is completely enhanced, but often people forget it. Today we will tell you in the words of the same dish in which Kasuri fenugreek must be added and if you have never put it, then try trying this time.
By adding a crushed kasuri fenugreek in the paneer butter masala, its taste becomes restaurant-style. Its smokey flavor balances cream and tomato base.
When a little kasuri fenugreek is added in the early morning, the lentils tastes absolutely desi and freshly taste. Especially if there is a mustard oil tempering.
If a little kasuri fenugreek is added to the simple vegetable, then its test increases twice. This is a great way to bring extra taste to everyday food.
The light use of Kasuri fenugreek in both koftas and gravy makes it rich and fragrant. Crush it and add it so that the flavor gets mixed well.
Very few people know that even in Kadhi, a small touch of Kasuri fenugreek can make him more aromatic. You can put it in gram flour batter or final stage of Kadhi.
When you make many vegetables together, Kasuri fenugreek units the taste of all this and gives a unique test profile.
In non -veg, Kasuri fenugreek’s touch brings depth in gravy. Add it immediately after turning off the gas so that its aroma remains intact.
