Masala Paste

Ingredients

• 1/2 cup raw cashews
• 1 cup water
• 8 whole cloves
• 5 dried Kashmiri chiles, stems removed
• 2 mace blades
• 2 dried bay leaves
• 1 black cardamom pod, smashed
• 1 tablespoon black cumin seeds
• 1 tablespoon green cardamom seeds
• 1 tablespoon fennel seeds
• 2 1/4 teaspoons coriander seeds
• 2 1/4 teaspoons cumin seeds
• 2 1/4 teaspoons Tellicherry peppercorns
• 1 tablespoon white poppy seeds

Steps

1. Place cashews in a small heatproof bowl. Bring 1 cup water to a boil in a small saucepan over medium-high. Carefully pour water over cashews, and let stand at room temperature 45 minutes.
2. Meanwhile, heat a large skillet over medium. Combine cloves, chiles, mace, bay leaves, black cardamom pod, black cumin seeds, green cardamom seeds, fennel seeds, coriander seeds, cumin seeds, and peppercorns in skillet; cook, stirring constantly, until lightly toasted and fragrant, 1 to 2 minutes. Add poppy seeds, and cook, stirring constantly, until seeds just begin cracking (you’ll hear a slight crackling sound), 1 to 2 minutes. Immediately spread mixture in an even layer on a large plate, and let cool completely, about 10 minutes.
3. Transfer spice mixture to a blender, and process until mixture forms a fine powder, about 25 seconds; scrape spice mixture from sides of blender. Add cashews and soaking liquid to blender, and process until a very smooth, thick paste forms, about 30 seconds.