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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
In a medium bowl, place the softened unsalted butter. 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.
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.
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.
Spoon the spiced butter onto a sheet of parchment paper or plastic wrap. 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.
Chill the butter log in the refrigerator for at least 1-2 hours, or until firm. Once firm, you can slice it into rounds for serving. Serve on warm naan, toast, roasted vegetables, or grilled meats.
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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.
This kashmiri recipe takes 15 minutes to prepare and yields 8 servings. At 207.98 calories per serving with 0.42g of protein, it's a beginner-friendly recipe perfect for condiment.
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.
Add 2 tablespoons of finely chopped toasted walnuts or almonds to the butter for a delightful textural contrast.
For a different flavor profile, add 1 minced garlic clove and 1 teaspoon of dried mint (pudina) to the spice mix before toasting.
Spices like fennel, dry ginger, and hing (asafoetida) are traditionally used in Ayurvedic medicine to support healthy digestion, reduce bloating, and alleviate indigestion.
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.
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.
One serving of Kashmiri Spiced Butter, which is approximately 2 tablespoons (30g), contains around 205-215 calories, primarily from the fat in the butter.
Kashmiri Spiced Butter should be enjoyed in moderation as it is high in saturated fat. However, the spices used, such as ginger, cinnamon, and fennel, offer various health benefits, including anti-inflammatory and digestive properties.
Store the butter wrapped tightly in parchment paper or in an airtight container in the refrigerator for up to 2 weeks. For longer storage, it can be frozen for up to 3 months.
You can, but it's not recommended. Using unsalted butter allows you to control the final saltiness of the product precisely. If you must use salted butter, omit the added salt and taste before adding any, if needed.
No, authentic Kashmiri red chili powder is known for its vibrant red color rather than intense heat. It provides a very mild, warm spice level, making this butter flavorful but not overly hot.
It's incredibly versatile! Spread it on hot naan or toast, melt it over steamed rice or roasted potatoes, use it to finish a steak or grilled chicken, or toss it with steamed vegetables like corn or green beans.