Step 1

In a mortar and pestle, or a blender, crush the spices lightly to break them up. Do not powder them. This includes the coriander seeds, cumin seeds, fenugreek seeds, black cardamom pods, cloves, cinnamon, allspice and peppercorns. If using whole nutmeg, break off a piece and toast it with the other spices. If using powdered nutmeg, reserve and add it along with the turmeric in step 5.

Step 2

Place the spices in a skillet and toast lightly over low heat for five minutes until very aromatic.

Step 3

Place olive oil in a small saucepan. Add the toasted spices, onions, ginger and garlic to the saucepan.

Step 4

Bring the olive oil up to a simmer over medium heat. Turn the heat down until the oil simmers lightly, with a few small bubbles rising from the bottom of the pan. Let it simmer for an hour.

Step 5

Five minutes before you turn off the heat add the turmeric to the oil and stir it in. If using powdered nutmeg add it at this time as well.

Step 6

Let the oil cool completely before straining. Use a cheesecloth, if possible, or a fine mesh strainer.