Nut Masala

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon cardamom seeds
1 tablespoon poppy seeds
1 teaspoon black pepper corns
2 gloves garlic, crushed
1 (1-inch) piece fresh ginger, grated
2 oz. blanched almonds or unsalted cashew nuts, chopped or sliced
1/4 cup boiling water

Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and ginger and cook 2 minutes more, then cool. Put spice mix in a blender or food processor. Add nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.