Makes about 1/4 cup
1 T. coriander seeds, whole
1 – 1 1/2 t. cumin seeds, whole
1 – 2 cloves garlic, minced
2 t. ginger, minced
1/2 t. coarse sea salt
1 t. paprika
1 1/2 t. fenugreek
1/2 t. tumeric powder
1/2 t. cayenne
pinch of ground clove
2 – 3 T. olive oil
1. In a small pan over medium high heat, toast cumin and coriander until fragrant, about 2 – 3 minutes. Remove from heat to cool, then grind into a powder with a mortar and pestle or food processor. Remove to a small bowl.
2. Add paprika, fenugreek, tumeric, cayenne, and clove to bowl with cumin and coriander and mix to combine.
3. In the mortar and pestle (or food processor), add the garlic, ginger, and salt and grind to a paste. Drizzle in a little of the olive oil if necessary to get it smooth.
4. Combine the dry spices and the garlic mixture, adding remaining olive oil, as necessary, to make a spreadable paste.
Store unused paste in the refrigerator for up to one week.