Indian Oil
Elevate your cooking with this vibrant and aromatic homemade Indian Oil, a versatile infused oil that captures the essence of Indian spices in every drop. This quick and easy recipe combines the boldness of mustard oil (or a neutral alternative like sunflower oil) with a symphony of whole spices, including cumin, fennel, coriander seeds, and black peppercorns, enhanced by the heat of dried red chilies and the earthy warmth of turmeric. Fresh garlic, ginger, and fragrant curry leaves add depth and complexity, while an optional touch of star anise brings a hint of sweetness. Perfect for drizzling over roasted vegetables, marinating meats, or adding an Indian flair to salads and stir-fries, this infused oil is a must-have for any spice lover. Ready in just 15 minutes and designed for peak flavor, Indian Oil is your go-to finishing touch for authentic, flavor-packed dishes.
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Recipe Information
Ingredients
- 1 cup Mustard oil (or neutral oil, e.g., sunflower oil)
- 2 teaspoons Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Coriander seeds
- 2 whole Dried red chilies
- 0.5 teaspoon Turmeric powder
- 8 leaves Curry leaves (fresh or dried)
- 4 cloves Garlic
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Black peppercorns
- 1 piece Optional - Star anise
Instructions
Peel the garlic cloves and thinly slice them. Grate the ginger, and set both aside.
Heat the mustard (or neutral) oil in a small saucepan over medium heat until it begins to shimmer.
Add the cumin seeds, fennel seeds, coriander seeds, and black peppercorns to the hot oil. Stir for 30–40 seconds until they start to sizzle and release their aroma.
Add the dried red chilies and curry leaves to the pan. Be cautious as the oil may splatter upon adding the curry leaves.
Stir in the sliced garlic and grated ginger. Cook them for 1–2 minutes until golden brown, but be careful not to burn them.
Reduce the heat to low and add turmeric powder. Stir well to combine and cook for another 30 seconds.
If using, add the star anise to the oil for additional flavor. Let it infuse for about 1 minute.
Remove the pan from the heat and let the oil cool to room temperature.
Once cooled, strain the oil through a fine mesh sieve into a sterilized glass jar or bottle, discarding the whole spices and solids.
Store the infused oil in a cool, dark place. Use within 1–2 weeks for maximum freshness and flavor.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 0.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
