Nut Masala

Ingredients

30 ml vegetable oil
2 gr cumin seeds
1 cardamon seeds
9 gr poppy seeds
3 gr black peppercorns
2 garlic
1 gingerroot
32 gr blanched almonds
60 ml boiling water

Instructions

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.