Recipe taken from Sundays at Moosewood cookbook.

Ingredients:

1 pound unsalted butter
1/4 cup chopped onions
2 garlic cloves, minced or pressed
2 tsp fresh grated ginger root
1/2 tsp tumeric
4 cardamon pods, crushed
1 cinnamon stick
2 whole cloves
1/8 tsp nutmeg
1/4 tsp ground fenugreek seeds
1 Tblsp fresh basil (1 tsp dried)

In a small saucepan, gradually melt the butter and bring to bubbling. When the top is covered with foam, add the other ingredients and reduce heat to a simmer. Gently simmer, uncovered on low heat for 45 to 60 minutes. When the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard the spices and solids.

Cover tightly and store in refrigerator for up to 2 months.