Rogan Josh Curry Paste - cooking recipe

Ingredients

2 garlic cloves
fresh gingerroot (a thumb sized piece)
75 g bell peppers (roasted from a jar)
1 tablespoon paprika
1 tablespoon smoked paprika
2 tablespoons garam masala
1 tablespoon turmeric
1/2 teaspoon salt (sea salt)
2 tablespoons peanut oil
2 tablespoons tomato puree
1 chili (red fresh)
1 bunch coriander (fresh small)
Spices For Toasting
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns

Preparation

To make the curry paste first peel the garlic and ginger.
Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant.
Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder).
Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste.
The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.