Akni is a delicate, aromatic broth made with a combination of spices. It is used to poach or flavor certain Indian foods, and can be kept for several days in the refrigerator.
• 1½ Tbs. butter or Ghee
• 1 yellow onion, coarsely chopped
• 4 cloves garlic, sliced
• 2 Tbs. coriander seeds, crushed
• 1 tsp. fennel seeds
• 1 Tbs. peeled and chopped fresh ginger
• 1 qt. water
1. Heat the butter or ghee in a medium-sized saucepan and sauté the onions and garlic in it until they are soft.
2. Add the coriander seeds, fennel seeds, and ginger and stir over medium heat for 2 minutes.
3. Add the water and simmer the broth for 30 minutes, then strain.
