Description
This recipe provides an easy, budget-friendly way to infuse big, bold Indian-inspired flavors into meals using creamy butter, fresh herbs, and aromatic spices. It’s perfect for elevating everyday cooking with minimal fuss.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 4–5 cloves fresh garlic, very finely minced
- 1 tablespoon fresh ginger, peeled and very finely minced
- 1 small green chili, deseeded and very finely minced
- 0.25 cup fresh cilantro, finely chopped
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon fine sea salt, or to taste
- 0.25 teaspoon freshly cracked black pepper, or to taste
- 1 teaspoon black mustard seeds
- 8–10 fresh curry leaves
- 1 teaspoon neutral oil (e.g., sunflower or canola oil)
- 1 teaspoon extra virgin olive oil
Instructions
- Soften Butter: Ensure 1 cup unsalted butter is fully softened to room temperature for 30-60 minutes; this allows for optimal whipping and a light, fluffy texture.
- Prep Aromatics: In a small bowl, combine the very finely minced garlic, ginger, and green chili. Set this aside to let the flavors meld slightly.
- Whip Butter: In a stand mixer bowl (or with a hand mixer), beat the softened butter on medium speed for 2-3 minutes until it looks light and fluffy, almost pale.
- Combine Flavors: Add the minced garlic-ginger-chili mixture, chopped fresh cilantro, ground turmeric, sea salt, and black pepper to the whipped butter. Continue beating on medium-low for 1-2 minutes, scraping down the sides of the bowl as needed, until all ingredients are evenly distributed and the butter is beautifully speckled.
- Toast Mustard Seeds: Heat a small, dry skillet over medium-low heat. Add the black mustard seeds and toast for 2-3 minutes, gently shaking the pan, until they become fragrant and begin to pop. Immediately transfer them to a small plate to cool, ensuring they don’t burn.
- Crisp Curry Leaves: Return the skillet to medium heat and add the neutral oil. Once the oil shimmers, add the fresh curry leaves and fry for 30-60 seconds, or until they turn crisp and a vibrant green. Carefully remove them with tongs and drain on a paper towel-lined plate.
- Garnish & Finish: Scoop the whipped garlic and herb butter into a ramekin. Create a soft swirl on top using the back of a spoon. Artfully sprinkle the toasted black mustard seeds and crispy curry leaves over the surface. Finish with a small drizzle of extra virgin olive oil for sheen and aroma.
Notes
For a dairy-free option, substitute with an equal amount of your favorite high-quality vegan butter alternative. Use a garlic press or food processor to save prep time. Store finished butter chilled in a ramekin or airtight container.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 tablespoon (15 g)
- Calories: 107 calories
- Sugar: 0 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 31 mg
Keywords: garlic herb butter, compound butter, Indian flavors, easy recipe, weeknight meal, aromatic, flavorful, condiment, butter recipe