Ingredients
- 2 garlic (cloves)
- 1 cardamon seeds
- 1 gingerroot (fresh)
- 1/4 c boiling water
- 2 oz blanched almonds
- 2 tb vegetable oil
- 1 tb poppy seeds
- 1 ts black peppercorns
- 1 ts cumin seeds
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.
