SEASONED OIL for GREAT INDIAN COOKING - Steven Heap

oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

Cut the tops and tails off the garlic bulbs, leaving the skins on.

Cut the ginger into coin shapes, leaving the skin on.

Prepare the onions, leaving the skins on.

Pour 1 liter of extra virgin cold rapeseed oil into a large pan and heat it up.

Add the kashmiri chilies to the hot oil and stir them to release their color.

Add the garlic and ginger to the pan, which will reduce the temperature of the oil.

Add the onions to the pan and stir everything together.

Keep the heat relatively high and boil the mixture for 25 to 35 minutes, stirring every 2 to 3 minutes to prevent sticking.

Once the ingredients are softened and aromatic, turn off the heat and let the mixture cool down slightly.

Set up a bowl and a strainer (or cheesecloth) to sieve the oil from the solids.

Carefully pour the mixture through the strainer to separate the oil from the solids, allowing it to drip into the bowl.

Taste the oil to check the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary