Homemade tikka paste

Step 1

First toast your cumin and coriander seeds. Heat a small frying pan over a medium heat and toast the seeds until starting to smell fragrant. Stir occasionally to stop them from burning.

Step 2

Place the toasted seeds (and fenugreek seeds if using) into the blender and pulse until you have a coarse powder.

Step 3

Add the remaining ingredients to the blender and process until smooth.

Step 4

You will probably need to stop and scrape the sides down at least once.

Step 5

Store in an airtight container in the fridge for a couple of weeks or freeze in small portions to use at a later date.