Indian Oil Recipe #175797
An oil fused with garam masala, coriander, cardamom, fennel, allspice, curry and chili.
Cooking time includes allowing the oil to sit for 3 days in a cool, dark place before using. Can be stored for up to 3 months.
by Annisette
1½ days | 5 min prep
3 cups
- 1 teaspoon garam masala
- 1 teaspoon coriander seed
- 1 teaspoon cardamom pod
- 1 teaspoon fennel seed
- 3 allspice berries
- 3 curry leaves
- 1 small dried chili, lightly crushed with the back of a spoon
- 3 cups canola oil or peanut oil
- Place the spices and oil in a sterilized bottle.
- Seal and leave for 3 days in a cool, dark place.
- Strain into a 3 cup sterilized bottle.
- Store in a cool, dark place for up to 3 months.
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5 stars