60 Min
GF
NF
Garlic Masala
This garlic masala is more of a dip but can be eventually used as a masala. Invite some friends, warm up and slice a good sourdough bread and let the fun begin. Folks can smoosh the roasted garlic and shallots out of the garlic cloves and spread it on bread. The leftovers can be added to stews or curries even scrambled eggs.
This garlic masala is more of a dip but can be eventually used as a masala. Invite some friends, warm up and slice a good sourdough bread and let the fun begin. Folks can smoosh the roasted garlic and shallots out of the garlic cloves and spread it on bread. The leftovers can be added to stews or curries even scrambled eggs.
Cook Time
60 Minutes
Serves
12
Directions
Step 1
Preheat the oven to 325 °F. Cut the garlic bulbs in a cross section and lay them cut side down on a shallow baking dish or cast iron pan. Peel the onions and cut them into thick wedges and spread around the garlic. Crush the black peppercorn and cardamom seeds slightly with the back of a frying pan or a rolling pin and sprinkle over the garlic along with the salt.
Step 2
Cut the butter into small chunks and place over the garlic-onion-spice mixture. Place a heavy lid on top or wrap the baking pan tightly with foil and place in the middle rack of the oven. Bake for 30 minutes. Check to see if the garlic and onions are soft and cooked to a deep golden brown. If not, place the pan with the foil back in the oven for 15 to 20 minutes more. Once done, pinch the garlic peels off and discard.
Step 3
At this point, the garlic ghee may be put away in the refrigerator for up to a week. When ready to serve, crush the coriander seeds lightly with a rolling pin and sprinkle along with fresh herbs in the pan and serve warm.
Notes & Variations
- Once the herbs have been added, the ghee is best eaten within 2 to 3 days or the remainder could be used for cooking.
- To add a higher note of heat, add 2 finely minced serrano chiles along with the herbs.
- The cardamom seeds and peppercorns should soften through the cooking process to result in an aromatic punch of flavor with each bite.
- To make a plant-based version, substitute butter with olive oil or sesame oil.
Ingredients
4 to 5 whole bulbs garlic
2 large onions
1 tablespoon whole black peppercorns
1 tablespoon green cardamom seeds
1 tablespoon sea salt
1 pound (2 cups) unsalted butter
1 teaspoon coriander seeds
1 cup chopped fresh herbs such as rosemary, oregano, or sage
Bread or rolls to serve
Step 1
Preheat the oven to 325 °F. Cut the garlic bulbs in a cross section and lay them cut side down on a shallow baking dish or cast iron pan. Peel the onions and cut them into thick wedges and spread around the garlic. Crush the black peppercorn and cardamom seeds slightly with the back of a frying pan or a rolling pin and sprinkle over the garlic along with the salt.
Step 2
Cut the butter into small chunks and place over the garlic-onion-spice mixture. Place a heavy lid on top or wrap the baking pan tightly with foil and place in the middle rack of the oven. Bake for 30 minutes. Check to see if the garlic and onions are soft and cooked to a deep golden brown. If not, place the pan with the foil back in the oven for 15 to 20 minutes more. Once done, pinch the garlic peels off and discard.
Step 3
At this point, the garlic ghee may be put away in the refrigerator for up to a week. When ready to serve, crush the coriander seeds lightly with a rolling pin and sprinkle along with fresh herbs in the pan and serve warm.
4 to 5 whole bulbs garlic
2 large onions
1 tablespoon whole black peppercorns
1 tablespoon green cardamom seeds
1 tablespoon sea salt
1 pound (2 cups) unsalted butter
1 teaspoon coriander seeds
1 cup chopped fresh herbs such as rosemary, oregano, or sage
Bread or rolls to serve
Notes & Variations
- Once the herbs have been added, the ghee is best eaten within 2 to 3 days or the remainder could be used for cooking.
- To add a higher note of heat, add 2 finely minced serrano chiles along with the herbs.
- The cardamom seeds and peppercorns should soften through the cooking process to result in an aromatic punch of flavor with each bite.
- To make a plant-based version, substitute butter with olive oil or sesame oil.
Tags:
60 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Ghee
$10
Ghee is a class of clarified butter that originated in ancient India.
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Tags:
60 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
Ghee
$10
Aromatic Masala Dabba
$250
The benefits of garlic!
For thousands of years, from Hippocrates to Chinese medicine, garlic has been credited with medicinal properties — boosting the immune system by being antiviral, anti-fungal and antibacterial, and reducing inflammation. It has also been credited with reducing cholesterol; is a good antioxidant; detoxifies the body; and best of all, it’s delicious.
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