60 Min
GF
NF
Garlic Masala Ghee
Ghee is the golden elixir from India that is renowned in Ayurvedic cooking. Ayurveda is the 5000-year old science of life, a holistic approach that encompasses mind, body and spirit. Ghee is known for reducing inflammation, enhancing digestion, promoting flexibility and bolstering the immune system. It also enhances the flavor of spices. Here, the garlic and shallots slow roast with warm spices like cardamom and black pepper. The best part about this recipe is that the ghee slowly forms on its own as it cooks with the fragrant spices, garlic and shallots. It is delicious slathered on warm bread or rolls or seasonal crudities.
Ghee is the golden elixir from India that is renowned in Ayurvedic cooking. Ayurveda is the 5000-year old science of life, a holistic approach that encompasses mind, body and spirit. Ghee is known for reducing inflammation, enhancing digestion, promoting flexibility and bolstering the immune system. It also enhances the flavor of spices. Here, the garlic and shallots slow roast with warm spices like cardamom and black pepper. The best part about this recipe is that the ghee slowly forms on its own as it cooks with the fragrant spices, garlic and shallots. It is delicious slathered on warm bread or rolls or seasonal crudities.
Cook Time
90 Minutes
Serves
12
Directions
Step 1
Preheat the oven to 350°F. Slice the whole heads of garlic in half as a cross-section. Lay them cut side down onto a cast iron pan or a baking pan. Peel the shallots, slice each one in half and place them around the garlic. Sprinkle the cardamom, black pepper, and salt.
Step 2
Pour the olive oil over the garlic, shallots, and spices. Cut the butter into small pieces and place around the garlic mix. Wrap this entire pan with foil and pinch the edges tightly. Place in the oven in the middle rack for 45 minutes to one hour.
Step 3
Check the pan 2 to 3 times throughout cooking to make sure the garlic is not burning. Lower the heat to 250°F and continue cooking for another 20 to 30 minutes. Remove the pan from the oven and remove the garlic skins (they should slide right off).
Step 4
Sprinkle the coriander seeds over the ghee. When the ghee has cooled, but not yet firm, stir in the herbs. Serve with rolls, warm bread, or crudities.
Notes & Variations
- The butter/oil mixture may be made a few days before – just add the herbs at the end.
- To crush hard spices like cardamom or black pepper, wrap them in a napkin and use a small hammer. Or use a mortar and pestle – however, the spices may fly!
- Replace shallots with thickly sliced red or white onions (yellow have a lot of moisture).
Ingredients
3 whole garlic heads
3 to 4 whole shallots
1 teaspoon cardamom seeds, crushed lightly
1 teaspoon black peppercorns, crushed lightly
2 teaspoons sea salt
1 cup olive oil
1/2 cup unsalted butter
1 tablespoon coriander seeds, very lightly crushed
1 cup chopped mixed herbs such as rosemary, oregano, or sage
Step 1
Preheat the oven to 350°F. Slice the whole heads of garlic in half as a cross-section. Lay them cut side down onto a cast iron pan or a baking pan. Peel the shallots, slice each one in half and place them around the garlic. Sprinkle the cardamom, black pepper, and salt.
Step 2
Pour the olive oil over the garlic, shallots, and spices. Cut the butter into small pieces and place around the garlic mix. Wrap this entire pan with foil and pinch the edges tightly. Place in the oven in the middle rack for 45 minutes to one hour.
Step 3
Check the pan 2 to 3 times throughout cooking to make sure the garlic is not burning. Lower the heat to 250°F and continue cooking for another 20 to 30 minutes. Remove the pan from the oven and remove the garlic skins (they should slide right off).
Step 4
Sprinkle the coriander seeds over the ghee. When the ghee has cooled, but not yet firm, stir in the herbs. Serve with rolls, warm bread, or crudities.
3 whole garlic heads
3 to 4 whole shallots
1 teaspoon cardamom seeds, crushed lightly
1 teaspoon black peppercorns, crushed lightly
2 teaspoons sea salt
1 cup olive oil
1/2 cup unsalted butter
1 tablespoon coriander seeds, very lightly crushed
1 cup chopped mixed herbs such as rosemary, oregano, or sage
Notes & Variations
- The butter/oil mixture may be made a few days before – just add the herbs at the end.
- To crush hard spices like cardamom or black pepper, wrap them in a napkin and use a small hammer. Or use a mortar and pestle – however, the spices may fly!
- Replace shallots with thickly sliced red or white onions (yellow have a lot of moisture).
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
Ghee Galore.
With a nutty complex aroma, ghee is the golden healing elixir of Indian cooking, touted in Ayurvedic lore to be anti-inflammatory and anti-cancer and for enhancing the flavor of spices.
OH, GOLLY GHEE.
