- 6 cloves garlic
- 1 [1-inch / 2.5-cm] piece fresh ginger, thinly sliced
- 4 dried red chiles, seeded
- 1 teaspoon [5 mL] black peppercorns
- 1 teaspoon [5 mL] cumin seeds
- 1 teaspoon [5 mL] coriander seeds
- 1/2 teaspoon [2.5 mL] mustard seeds
- 1 clove
- Seeds from 6 cardamom pods
- 1 [1/2-inch / 1.3-cm long] piece cinnamon stick
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] ground turmeric
- 1 teaspoon [5 mL] freshly grated nutmeg
- 1/4 teaspoon [1 mL] ground mace
- 1/4 teaspoon [1 mL] cooking oil
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- Into a blender or a food processor, mince together garlic and ginger slices.
- Into a small skillet, combine chiles, black peppercorns, cumin, coriander and mustard seeds, clove, cardamom pods and cinnamon stick.
- Roast stirring over medium heat until mustard seeds start to pop, for approximately 2 minutes.
- Using a spice grinder, grind roasted spices into a powder.
- Transfer this powder to the blender or food processor, along with minced garlic and ginger slices.
- Add salt, ground turmeric, grated nutmeg and ground mace.
- Motor running, slowly pour in cooking oil and process into a paste.
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