No, although I do make ghee and keep a jar around (just used some tonight.)
| Unsalted butter | 1# | 1/2# |
| Onion, chopped | 1/2+ | 1/4+ |
| Garlic, crushed | 4 cloves | 2 cloves |
| Ginger root, 1/4-inch slices | 8 pcs | 4 pcs |
| Cardamom pods (overpowering. Just use 1/2 or 1/4 tsp grnd) | 2 | 1 |
| Cinnamon stick, short | 4 | 2 |
| Whole cloves | 6 | 4 |
| Fenugreek seeds | 1 tsp | 1/2 tsp |
| Turmeric | 1/2 tsp | 1/4 tsp |
Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
Strain through cheese cloth into a jar.
Store in the refrigerator or freezer and use as needed.
The recipe says put on meat, veggies, popcorn, eggs, lentils. I put it on all green veggies. It is great on corn on the cob.
Notes:
1-Don’t worry if not all the spices are available. Quantities and ingredients for this are all over the place in online recipes. It's one of those "This is how we made it at my home" things. This version has a nice mellow-sweet flavor to it, so I've stuck with it.
2-Note the substitute for the cardamom pods. The pods are strong enough to ruin it unless you use only 1/2 the amount or less. I bought some and don't use them. It's too strong for my taste. I just use ground.
