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    You are in: Home / Recipes / Indian Oil Recipe
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    Indian Oil

    Indian Oil. Photo by Leggy Peggy

    1/1 Photo of Indian Oil

    Total Time:

    Prep Time:

    Cook Time:

    36 hrs 5 mins

    5 mins

    36 hrs

    Annisette's Note:

    An oil fused with garam masala, coriander, cardamom, fennel, allspice, curry and chili. Cooking time includes allowing the oil to sit for 3 days in a cool, dark place before using. Can be stored for up to 3 months.

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    Units: US | Metric


    1. 1
      Place the spices and oil in a sterilized bottle.
    2. 2
      Seal and leave for 3 days in a cool, dark place.
    3. 3
      Strain into a 3 cup sterilized bottle.
    4. 4
      Store in a cool, dark place for up to 3 months.

    Ratings & Reviews:

    • on September 07, 2008


      Love the idea of this oil. I made 1/3 of a batch, and wish I had used the full amount of spices. For the first usage, I tossed the oil with potatoes that I then roasted. The final flavour was lovely but too subtle. Lightly crushing the seeds, pods, berries and leaves might bring out the flavours more, too. My photo was taken prior to the straining. Thanks for a great recipe that I will play around with a bit more.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Indian Oil

    Serving Size: 1 (675 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1931.6
    Calories from Fat 1963
    Total Fat 218.2 g
    Saturated Fat 15.4 g
    Cholesterol 0.0 mg
    Sodium 0.9 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.5 g
    Sugars 0.0 g
    Protein 0.2 g

    The following items or measurements are not included:

    cardamom pods

    allspice berries

    curry leaves

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