Spiced butter

• 2 teaspoons fenugreek seeds
• 2 teaspoons cardamom seeds
• 700

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