Tandoori Paste
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Toast two tablespoons each of coriander seeds, cumin seeds, and fenugreek seeds, one tablespoon each of black peppercorns and cloves, and a teaspoon of cardamom seeds in a skillet over medium-high heat for about a minute. Remove them from the heat, let them cool and grind them to a powder in a spice or coffee grinder. Mix with 1/4 cup of paprika, a teaspoon of ground fenugreek leaves, 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger, and a teaspoon (or as much as you can bear) of cayenne pepper. Mix with enough peanut oil to form a thick paste.