Garlic Masala Ghee

4-5 whole bulbs garlic

2 large onions

1 tablespoon whole black

peppercorns

1 tablespoon green cardamom seeds 1 tablespoon salt

1 pound (2 cups) unsalted butter 1 teaspoon coriander seeds

1 cup chopped fresh herbs

(rosemary, oregano or sage) Bread or rolls to serve

Instructions: Preheat the oven to 325 degrees. 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.

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 15-20 minutes. Once done, pinch the garlic peels off and discard.

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 and variations

• Once the herbs have been added, the ghee is best eaten within 2-3 days — or the remainder could be used for cooking.

• To add a higher note of heat, add 2 finely minced serrano peppers 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 an entirely plant-based version, substitute butter for 2 cups of extra-virgin olive oil or sesame oil. Makes 10-12 servings