Curry Leaf Powder – Karri Patta Powder

Curry Leaves Powder – کری پتہ پاؤڈر

Curry Leaf Powder is obtained by drying the Murraya koenigii tree leaves grown on our farm and then powdering them. It contains no other spices and is 100 percent Murraya koenigii leaves powder.

Curry leaves are immensely popular in various culinary recipes in the subcontinent of Pakistan and India. These are used to provide flavor and aroma to many vegetables and curries.

It can be mixed with other spices to make curry powder mix or garam masala. Besides curries, the curry leaf powder is also used in some beverages, drinks, syrups, cordials, and flavored teas. Some people also add it to biscuits, cookies, bites like muruku or nimko, and other bread and bakery products.

What is the difference between “Curry Leaf Powder” and “Curry Powder”?

Curry leaves are an herb cultivated from the curry leaf tree (Murraya koenigii) and are used in South and Southeast Asian cuisine. Do not confuse them with curry powder (or garam masala), which is a mixture of ground spices that may or may not contain ground curry leaves.

What is the difference between the Curry tree and Curry Plant?

Do not confuse the curry leaf tree (Murraya koenigii) with the curry plant (Helichrysum italicum). The Curry Leaf Tree or Murraya koenigii has edible leaves and is used for culinary purposes. Whereas Curry Plant or Helichrysum italicum don’t have edible leaves and is planted for ornamental purpose only.

What are we selling?

We are selling here powdered leaves of Curry Leaf tree (Murraya koenigii), which are edible and used in South and Southeast Asian cuisine.

Uses

People use these leaves to develop a rich curry taste in rice, chutneys, soups, stews, and even dhals.

The powdered curry leaves can be used for cooking if fresh curry leaves are not available.

Some dishes in which curry leaves or curry leaf powder can be used as per one’s liking

• All curries – vegetable, chicken, mutton, beef, fish, prawn curry, etc
• Chingri Malai Curry
• Shahi Egg Curry
• Chicken Stew
• Old Delhi-style butter chicken
• Rogan Josh
• Thai Fish Curry
• Lamb curry
• Butter Chicken
• Prawn laksa curry
• Chickpea curry
• Dhansak
• Koottukari
• Chicken Tikka Masala
• Aubergine curry
• Kaeng hang le
• Karē-Pan (Curry bread)
• Kerala Fish Curry
• Malai Prawn Curry
• Lamb vindaloo
• Phanaeng
• Kari kambing
• Mutton Do Pyaaza
• Thai red curry
• Kichadi
• Dhal makhani
• Pasanda
• Karē raisu
• Biryani
• Injipuli
• Jalfrezi
• Kaeng som
• Madrasi Chicken
• Moong dhal makhani
• Vension kofta
• Massaman curry
• Kaalan
• Bunny chow
• Chana masala
• Kari ayam
• Mauritan chicken curry
• Satay sweet potato curry
• Thai green curry
• Korma
• Undhiyu
• Rajasthani Kadhi or karhi
• Rasam, or charu pani, chaaru, saaru, saathamudhu, or kabir
• Sadhya
• Parippu (green gram)
• Papadum
• Sambar
• Nan gyi thohk
• Vada
• Ginataan
• Pathia
• Avial
• Phaal
• Kukulhu riha
• Kaldereta
• karahi
• Gulai
• Rendang – chicken or beef