Tarka base
Tarka, also known as tempering, is a method of heating spices and other ingredients in hot oil and ghee to release their flavours. It forms the foundation of many Indian dishes. Here's a simple recipe to make a versatile tarka base to use in everything from dal to scrambled eggs (see Recipe Tips).
Ingredients
- 50ml/2fl oz sunflower oil or 5 tsp melted ghee
- 1 tsp cumin seeds
- 12 garlic cloves, chopped
- 40g/1½ oz fresh root ginger, finely chopped
- 3 large white onions, finely chopped
- 1 tsp salt
- 5 green chillies, chopped (bird’s-eye or similar)
- 2 medium tomatoes, finely diced
- 2 tsp tomato purée
- 2 heaped tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
Method
Heat the oil or ghee in a frying pan over a medium heat. Once hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for a further minute.
Add the onions and cook for 6–7 minutes over a high heat. Add the salt, chillies, tomatoes and tomato purée, then cook for 3–4 minutes. Add the remaining ground spices and stir well. Cook for another few minutes, then remove from the heat and use in your dishes. See Recipe Tips for how to use and store.
Recipe Tips
This tarka base can be made in advance and stored in the fridge for up to 3 days, or frozen for up to 3 months.
Add 3 tablespoons of the tarka to cooked red lentils (dal), beans or chickpeas and cook for about 5 minutes for a tasty dal or curry.
I also love using this base for my (egg bhurji) scrambled eggs, just add 4 teaspoons of the tarka to a frying pan then add in 3 beaten eggs and scramble to your liking.
How-to videos
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