15 minutes


Garam masala

  • 1 tsp black peppercorns
  • 1/2 tsp cloves
  • 1/2 cinnamon stick
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 nutmeg
  • 1/2 tsp fennel seeds
  • 1/2 tsp caraway seeds


  • 150g of unsalted butter, softened
  • 1/2 tsp flaky sea salt


Place the spices for the garam masala into a hot dry pan and toast for a few minutes until aromatic
Transfer the spices to a spice grinder or pestle and mortar and grind to a powder
Stir the garam masala into the soft butter with the sea salt until evenly combined
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time