Basic Spiced Butter

Directions

1. 1
   In a medium saucepan over low heat, melt the butter, stirring occasionally.
2. 2
   As foam rises to the top, use a slotted spoon to skim and discard it.
3. 3
   Continue cooking on low until no more foam appears.
4. 4
   Add the onion, garlic, ginger, fenugreek seeds, cardamom, turmeric and cumin and continue cooking the butter for 15 minutes at a low simmer stirring occasionally.
5. 5
   Remove the butter from the heat and let stand until the spices settle.
6. 6
   Strain through a fine-mesh sieve.
7. 7
   This butter can be stored, covered and chilled, for up to 3 weeks.
8. 8
   It can also be frozen for up to 2 months.