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Caraway and Sage Tarka

Caraway and Sage Tarka

By Malcolm JacksonOctober 17, 2023

  • Makes
    Makes about ¼ cup
  • Cook Time
    5 minutes

Tarka is an Indian technique for building flavor into a dish by heating seasonings in fat. This one features ingredients that are more European than South Asian. It’s the perfect counterpoint to mashed or roasted starchy vegetables, such as potatoes, sweet potatoes and winter squash. It also is delicious stirred into a bowl of beans or spooned over lentils. Use a mortar and pestle or the back of a small skillet to crush the caraway seeds.

Ingredients
  • 3

    tablespoons ghee OR salted butter, cut into 3 pieces

  • 1½

    teaspoons caraway seeds, lightly crushed

  • 12

    fresh sage leaves, roughly chopped

  • ½

    teaspoon red pepper flakes

  • Kosher salt

In a small saucepan or 8-inch skillet over medium-high, melt the ghee. Add the caraway seeds and cook, stirring, until beginning to sizzle, 45 to 90 seconds. Add the sage and stir until the leaves darken slightly and crisp, 20 to 30 seconds. Stir in the pepper flakes and ⅛ teaspoon salt, then remove from the heat. Use right away or transfer to a small bowl, cover and store at room temperature for a few hours; if the fat solidifies, rewarm before use.