Click on the image, above to submit to Pinterest.
Spice-infused Oli
Spice-infused Oli is a traditional Indian recipe for a classic spice-infused oil that can be used as the flavour base for Indian cookery, particularly curries. The full recipe is presented here and I hope you enjoy this classic Indian version of: Spice-infused Oli.
prep time
5 minutes
cook time
15 minutes
Total Time:
20 minutes
Makes:
500ml jar
Rating: 
Tags : CurryVegan RecipesSpice RecipesBritish Recipes
This is a classic Indian method of making spice-infused oil which can be used as the cooking base for making curries. Use this as the oil you employ to fry the onions as a base for a curry and see the flavour of your curry lifted to the next level.
Ingredients:
2 tbsp whole cumin seeds
3 tbsps whole coriander seeds
5cm (2 in) piece of cassia bark
1/2 tsp whole cloves
10 whole green cardamom pods
½ tsp black peppercorns
5 bay leaves
1 tbsp ground turmeric
2 dried Kashmiri chillies, broken into pieces (optional)
500ml (2 cups) rapeseed oil or grapeseed oil (or any other mild oil)
Method:
Place a medium-sized heavy-based pan over medium heat. When hot, add the cumin, coriander, cassia, cloves, cardamom pods, peppercorns and Kashmiri chilies. Dry toast the spices for about 90 seconds, until aromatic then take off the heat and turn out onto a plate. Set aside to cool.
Once the spices are cold place in a spice grinder with the bay leaves and turmeric. Process to a fine powder then pour into a clean and dry glass jar (a jam jar or kilner jar is ideal). Pour over the oil, secure the lid then shake the jar well to combine. Set aside in a cool, dark place to infuse for at least two weeks.
Strain the oil through a fine-meshed sieve lined with muslin (cheesecloth) and store in a cool dry. It will keep for up to one month.
