Curry Leaves- Kadhi Patta

Curry Leaves or popularly known as ‘Kadhi Patta’ in India are used in South, West-coastal and even in some North Indian dishes. They are very aromatic and are best when used fresh. Back in India, it is very common to grow this plant in your own backyard or even a in a large pot and use fresh leaves as you pluck them just before cooking. Living in California, I do not have this luxury and I always buy from a local Indian store (I could buy a plant and grow it in my own backyard, but my busy schedule does not even let me take care of what I have already planted!). When you buy them they are still pretty fresh but as you open the sealed packet, the leaves start to dry up and I always ended up throwing most of them.

Last month a coworker told me he always freezes the curry leaves as soon as he buys them. That was a light bulb moment – how come I never thought of it! So last time I bought these, I immediately froze the almost full packet in a ziplock bag. And every time I conveniently used the frozen leaves last couple of times, I silently thanked my coworker for sharing this tip with this ‘chef in making’

P.S. you do not need to thaw them, take few leaves out from the ziplock and throw them in the heated oil. Fresh aroma intact!

Freezing Curry Leaves (Kadhi Patta) is a post from: Chef