How to Use Bay Leaf (Tej Patta) in Recipes

Bay leaves are a versatile ingredient used in cooking for their subtle, aromatic flavour. Here’s how you can use them in various recipes:

In Soups and Stews

Just add 1-2 bay leaves to your soup or stew at the beginning of cooking. Let them simmer with the dish to infuse their flavour.

In Rice Dishes

Add a bay leaf to the water when cooking rice or pilaf. It adds a mild earthy flavour to biryani, pulao, and other seasoned rice dishes.

In Curries

In curries like paneer butter masala, chana masala or any other curry, just add a bay leaf when sautéing spices or onions at the start of making a curry.

In Sauces

Simmer bay leaves in tomato or cream-based sauces. Remove before serving. It tastes best in marinara sauce, béchamel sauce, or gravies.

In Beans and Lentils

You can also add bay leaf when cooking beans or lentils to enhance their flavour. Rajma (kidney beans), dal makhani, and other legume-based dishes will taste good with bay leaves.

Other Tips

Usually, 1-2 bay leaves are sufficient, as they can be quite potent. Always remove bay leaves before serving, as they are tough and unpleasant to eat.