Masala Cream

Bell Laity

Bell Laity

4th October 2017
Bell Laity

Masala Cream

A spicy masala cream recipe to compliment a range of dishes.


  • Garlic – 30g
  • White onion – 1 large
  • Thyme – couple of sprigs
  • Leaf masala – 50g
  • Tumeric – 20g
  • Cumin – 30g
  • White wine – 250ml
  • Cream – 1.5lt
  • Chef brand olive oil – as needed


Dice onion and sweat off with minced garlic and thyme until caramelized.
At this stage lightly season the mix. Add spices and allow to cook on a low heat.
Once the spices are cooked, deglaze the pan with white wine. Cook off for an additional few minutes. Add cream and reduce.
Strain twice getting rid of any bits remaining.
To order heat , season and add lemon juice for acidity.

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