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- 6 tablespoons roasted coriander seeds
- 1 teaspoon roasted aniseeds
- 1 teaspoon roasted whole cloves
- 1 teaspoon ground turmeric
- 1 teaspoon roasted cumin seeds
- 1 teaspoon roasted fenugreek seeds
- 1 teaspoon roasted black peppercorns
- 1 teaspoon roasted mustard seeds
- 2 cloves garlic, chopped
- 1 large onion, chopped
- ½ Congo or habanero pepper chopped (seeds and stem removed)
- water as needed
- Grind all of the ingredients into a paste with a mortar and pestle or puree in a food processor.
- Store in a jar and refrigerate.