Kasoori Paneer Tikka

Dried fenugreek leaves, called kasoori methi, are believed to have first been used in a province in Pakistan, and perhaps this is where the versatile herb gets its name. In India, it is inexpensive and a must-have for the spice shelf. Roast it and crush it to release the maximum flavor. It is best added during the last stages of cooking. It marries well with onions, tomatoes, chicken, cream, and paneer.