Kasoori methi (dried fenugreek leaves) is widely used in Indian cooking. Just add a pinch of lightly roasted and crumbled kasoori methi to vegetable and chicken/meat curries and taste the transformation!!
I use kasoori methi liberally in my cooking and as a result, always have plenty of it in my pantry.
Nowadays, I use kasoori methi in dishes that actually use fresh methi, like malai methi mutter or methi chicken (will post these as soon as I make them again).
Kasoori methi tends to be more bitter in taste than fresh methi and therefore taking off the bitterness is essential. All you need to do is soak the kasoori methi in water for about an hour. Keep changing the water every 15 minutes.
Then rinse the leaves, and boil them with a tsp (or two) of sugar. Drain, rinse again in water and voila...you have fresh methi equivalent.
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