Jalfrezi Paste

• 2 garlic cloves
• 2 cm ginger
• 2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seed
• 1 teaspoon turmeric
• 1/2 teaspoon sea salt
• 2 tablespoons peanut oil
• 2 tablespoons tomato puree
• 1 fresh green chili
• fresh coriander (small bunch)

1. First peel the garlic and ginger.
2. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. (Cumin, mustard seeds, fenugreek seeds and coriander seeds)
3. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
4. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whizz to a powder.
5. Either way, when you've ground them, whizz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

garlic, ginger, cumin seeds, brown mustard seeds, fenugreek seeds, coriander seed, turmeric, salt, peanut oil, tomato puree, green chili, fresh coriander

Taken from www.food.com/recipe/jalfrezi-paste-421142 (may not work)