Nut Masala

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Cumin seeds
1 tablespoon	15ml	Cardamom seeds
1 tablespoon	15ml	Poppy seeds
1 tablespoon	15ml	Black peppercorns
2		Garlic - crushed
1		Fresh ginger root - (1 inch), grated
2 oz	56g	Blanched almonds - (or), chopped
		Unsalted cashew nuts
1/4 cup	59ml	Boiling water

Recipe 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.

Source:
"The Book of Curries & Indian Foods" by Linda Fraser

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