Kasoori Methi

[Gangsta]

I know I could wiki it. But I want answers from people here who have actually used it. Most paneer recipes I look up online, all indicate an extensive use of Kasoori Methi. My question is, is this item skippable? Or does it really add flavor to your dish? Or is it merely for a good smell? What is its exact use?

[palacerani]

I use it for Chole and Rajma too. See it's dried methi leaves so it has that slight methi-ness to it without being pungent. So it does add flavor.

It also adds a slight creaminess to the dish when added at the end. But it's not absolutely necessary. A dish can taste good even without it, but adding it adds that extra zing. Creamy dishes like Paneer ones, Dum Aloo and ones like Dal Makhani really benefit from adding it.

I don't always use it, so it can be skipped if you don't have it on hand. But if you have it, add just a half to one teaspoon and crush slightly with your fingers before adding.


Speaking of recipes....have you seen that Telugu guy Sanjay Thumma on Vah Re Vah? He's wonderful to watch, very funny and so enthusiastic about cooking and tasting what he makes.

[Gangsta]

Sanjay Thumma is his name?? My wife watches all his stuff, calls him "Vah Chef" . And so, we saw his "quick" recipe for Paneer Butter Masala. And he used this, that is why the thread popped up in the first place. The guy is so funny with his accent, and I was sitting there yesterday saying "
hang on, this guy is so surprised every time he eats the dish he prepares, so surprised you'd think he didn't expect it to be that good. Talk about a lack of confidence".

So, flavor and creaminess, eh? I'm gonna have this for lunch today, and I will see if it adds anything to the dish. I bought it at the store especially to make the paneer last night. And I did not know it works for Dal Makhani as well. We make that at least once every week and will try it next time. But, when making Dal Makhani, we usually do add cream in the end. Is kasoori methi necessary?

[mumsie]

I use it in all kinds of dishes, veg and non-veg. It's particularly nice in chicken dishes. It does add flavour to the dish. But if you are going to use it be careful not to use too much as it can overpower the dish.

[palacerani]

Originally Posted by Gangsta

Sanjay Thumma is his name?? My wife watches all his stuff, calls him "Vah Chef" . And so, we saw his "quick" recipe for Paneer Butter Masala. And he used this, that is why the thread popped up in the first place. The guy is so funny with his accent, and I was sitting there yesterday saying "
hang on, this guy is so surprised every time he eats the dish he prepares, so surprised you'd think he didn't expect it to be that good. Talk about a lack of confidence".

You're just jealous your wife watches him so much.

I love his accent. Watch the one where he makes pizza sauce. He talks about how marjoram and basil (tulsi) were used by us Indians even before Italians. Absolutely hilarious.

But, when making Dal Makhani, we usually do add cream in the end. Is kasoori methi necessary?

It doesn't really replace the cream. You need to add cream for the dishes that require it. Kasoori methi just makes it smooth and nicer.


You have paneer butter masala for lunch? How do you work after that? Or do you!

[Gangsta]

Ok, good to know that it doesn't exactly replace the cream. Yes, for lunch. But I usually have lunch around 3pm, so it works. Work? Whats that?

And good tip about not over-using it Mary. I usually do it with a lot of things, so it is actually a very good tip for someone like me. I will make sure I use just a little of it.