2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon cardamon seeds
1 tablespoon poppy seeds
1 teaspoon black peppercorns
2 garlic cloves, crushed
1 inch piece fresh gingerroot, grated
2 oz blanched almonds or unsalted cashew; nuts, chopped
1/4 cup boiling water
Directions: How to Cook Nut Masala
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.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]
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