In a dry frying pan over medium heat toast the fenugreek seeds until they are a light brown colour.
Grind the fenugreek and cardamom seeds in a blender for a few seconds, until coarsely ground.
Melt the butter in a saucepan over the lowest heat.
Add all the ingredients to the pot and stir for 15–20 minutes until the onion and garlic become brown.
Remove from the