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Garlic is the spice of life, so take two cloves and peel off their skin. Even if you bought pre-peeled garlic, you’ll have to help out the ginger. A sharp knife scrapes away its skin, and all you need is a small portion as big as your thumb. Unlike your thumb, slice or grate the ginger to break it down. You can’t get away from the stove no matter how you try to use your seeds. Again, high heat risks burning your spices before you get them out of the pan. Let the pan rest on the heat for a minute or two until it becomes warm. Beyond that, you may end up fleeing home due to charred spice smells. Throw the garlic and ginger into the dry pan. The toasty aroma of crisping spices may make you hungry, but you’ll be all right. Hang on and watch the spices, because in a few minutes they’ll turn golden brown. Remove the pan from heat and get the spices out. Add in a teaspoon of whole fenugreek seeds. You’ll also need four dried red chilis, two fresh red chilis, and two tablespoons of tomato puree. Season with a tablespoon of turmeric, half a tablespoon of sea salt, three tablespoons of peanut oil, a small bunch of fresh coriander, one teaspoon of black peppercorns, four cloves, two teaspoons of coriander seeds, two teaspoons of fennel seeds, and the garlic and ginger. A food processor may not be the tool you expected to use to finish your food. Nonetheless, it is the easiest way to combine all the ingredients. Blend them down into a smooth paste. When you’re done having fun watching it swirl, add the paste to any meat you cook.
Peel garlic and ginger. Set a frying pan over medium-high heat. Toast the garlic and ginger to a golden brown. Place the ingredients in a food processor. Grind the ingredients in the food processor.