Kashmiri Spiced Butter
Experience the soul-warming flavors of the Kashmir Valley with this aromatic spiced butter. A simple blend of creamy butter and fragrant, hand-toasted spices like fennel, ginger, and cardamom, it transforms everyday meals. Perfect for slathering on warm naan, melting over roasted vegetables, or adding a finishing touch to grilled meats.
For 8 servings
5 steps. 5 minutes total.
- 1
In a medium bowl, place the softened unsalted butter
- a.Using an electric mixer or a sturdy whisk, whip the butter for 2-3 minutes until it becomes light, pale, and creamy. This incorporates air and creates a smoother final texture.
- 2
Step 2
- a.In a small, dry skillet, combine all the powdered spices: Kashmiri red chili powder, dry ginger, fennel, green cardamom, clove, cinnamon, and hing. Toast over low heat for 45-60 seconds, stirring constantly. You'll know it's ready when the spices become highly aromatic. Immediately remove from heat to prevent burning.
- 3
Step 3
- a.Allow the toasted spice mixture to cool for a minute, then add it along with the salt to the whipped butter. Using a spatula, gently fold and mix until the spices are evenly distributed and the butter has a uniform reddish-orange color.
- 4
Spoon the spiced butter onto a sheet of parchment paper or plastic wrap
- a.Form it into a log approximately 1.5 inches in diameter. Roll it up tightly within the paper, twisting the ends to seal like a candy wrapper.
- 5
Chill the butter log in the refrigerator for at least 1-2 hours, or until firm
- a.Once firm, you can slice it into rounds for serving. Serve on warm naan, toast, roasted vegetables, or grilled meats.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most vibrant flavor, use whole spices and grind them yourself just before toasting.
- 2Ensure the butter is truly at room temperature, not melted, for the best whipping results.
- 3Let the toasted spices cool slightly before adding to the butter to prevent the butter from melting.
- 4This butter can be frozen for up to 3 months. Slice the log into rounds before freezing for easy, single-serving use.
- 5Taste and adjust the salt after mixing, as the saltiness can vary based on personal preference.
Adapt it for your goals.
Saffron Infusion
Steep a generous pinch of saffron threads in 1 teaspoon of warm milk for 10 minutes. Mash into a paste and mix it into the butter along with the other spices for a luxurious aroma and color.
Nutty CrunchNutty Crunch
Add 2 tablespoons of finely chopped toasted walnuts or almonds to the butter for a delightful textural contrast.
Garlic & HerbGarlic & Herb
For a different flavor profile, add 1 minced garlic clove and 1 teaspoon of dried mint (pudina) to the spice mix before toasting.
Why this is on our healthy list.
Aids Digestion
Spices like fennel, dry ginger, and hing (asafoetida) are traditionally used in Ayurvedic medicine to support healthy digestion, reduce bloating, and alleviate indigestion.
Anti-inflammatory Properties
Ginger, cloves, and cinnamon contain powerful compounds like gingerol and eugenol, which have natural anti-inflammatory effects that can help reduce inflammation in the body.
Rich in Antioxidants
The blend of spices is a good source of antioxidants, which help protect your cells from damage caused by free radicals, contributing to overall health.
Frequently asked questions
One serving of Kashmiri Spiced Butter, which is approximately 2 tablespoons (30g), contains around 205-215 calories, primarily from the fat in the butter.