Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Roast all the dry spice ingredients, except for the chilli powder, in a dry non-stick frying pan over a medium heat for 5 mins until aromatic. Tip out onto a plate and leave to cool completely.
Grind the spices in a blender or pestle and mortar to a smooth, fine texture. Transfer to a food processor, add the chilli powder and 25g salt, and mix well.
Add 250ml of water and the oil, and mix until it becomes a firm paste like playdough. Store in a container with a tight-fitting lid. Will keep covered in the fridge for up to one year.
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