Heat the spice seeds in a dry pan until
lightly toasted and aromatic, then lightly
crush using a pestle and mortar.
Heat the oil in a large pan and add the
garlic, toasted spices, paprika, tomatoes
and chillies. Cook over a low heat, stirring
frequently, until the tomato flesh has
cooked down to a pulp and the garlic is
tender – this will take about 15 mins.
Remove from the heat, add the rose
water (if using), then blitz with a hand
blender or pulse in a food processor
to make a rough paste. Spoon into a
sterilised jar and pour a little
oil over the surface to completely cover
it. Will keep in the fridge for several
months if you cover the surface with
oil after each use.