Methi

[Naga]

To reply to your question EC, I use kasoori methi in lesser or greater quantities in the vast majority of my curries.

For me, it is the most reminiscent flavour and odour of the curries I was used to in times past.

It was interesting to read Chewy's observations on the avoidance of methi to produce a cleaner lookng sauce. I think most of the curry houses of yesteryear I frequented were Bangladeshi though, and not Bengali which Chewy knows well.

[Invisible Mike]

I grind mine to dust in the spice grinder. You can taste it but not see it if you are conscious of the dish's appearance. Plus you only need a pinch as being so fine it permeates the dish more.