Melt the butter and heat it until it foams. At this point add the other ingredients. Reduce the heat and simmer gently for about 45 minutes. Do not stir. This will separate out the milk solids, leaving a clear butter mix on top.
Cool the mixture, strain through muslin and discard the milk solids. You can store the spiced butter in the fridge in a sealed jar and use as desired.


  • 500 g salted butter
  • 2 tsp grated fresh ginger
  • 1 tsp ground turmeric
  • pinch ofcardamom seeds
  • ½ cinnamon stick
  • pinch of ground nutmeg
  • 2 whole cloves
  • ½ small brown onion, peeled and coarsely chopped
  • 1 garlic clove, peeled and finely chopped