Basic Spiced Butter

1. 1

   In a medium saucepan over low heat, melt the butter, stirring occasionally.

2. 2

   As foam rises to the top, use a slotted spoon to skim and discard it.

3. 3

   Continue cooking on low until no more foam appears.

4. 4

   Add the onion, garlic, ginger, fenugreek seeds, cardamom, turmeric and cumin and continue cooking the butter for 15 minutes at a low simmer stirring occasionally.

5. 5

   Remove the butter from the heat and let stand until the spices settle.

6. 6

   Strain through a fine-mesh sieve.

7. 7

   This butter can be stored, covered and chilled, for up to 3 weeks.

8. 8

   It can also be frozen for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.