Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 ts Cumin seeds
1 ts Cardamon seeds
1 tb Poppy seeds
1 ts Black peppercorns
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
-grated
2 oz Blanched almonds or unsalted
-cashew nuts, chopped
1/4 c Boiling water

Heat oil in a heavy skillet, add spices and cook over medium heat 5
to 10 minutes, until golden brown, stirring constantly. Add garlic
and gingerroot and cook 2 minutes more, then cool.

Put spice mixture in a blender or food processor fitted with the metal
blade. Add almonds or cashew nuts and water; grind to a smooth paste.
Cover tightly and keep in a cool place for up to 1 month.

From: Steve Herrick Source: [The Book of Curries Indian Foods by
Linda Fraser]

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