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Heat 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium-high. Add 1 large shallot, thinly sliced, 1 jalapeño, seeds removed if desired, finely chopped, and 2 garlic cloves, finely chopped; season with salt. Cook, stirring occasionally, until shallot is slightly softened, about 3 minutes. Sprinkle 1 Tbsp. mustard seeds, 1 tsp. ground cumin, and 1 tsp. ground turmeric over, using a swooping motion to streak the spices across the pan. Spray with nonstick vegetable oil spray (if using); do not stir.