Jalfrezi Paste - cooking recipe

Ingredients

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)

Preparation

First peel the garlic and ginger.
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)
Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
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.
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.