Take out the seeds from the cardamom pods, together with the cloves, cumin, new spice and fenugreek seeds, roast in a frying pan for about 1 minute, cool and grind finely. Blend the peppers, onions, garlic and ginger to a paste using a hand mixer. Mix the finely ground spices into the paste and add the remaining spices. Add the oil and the wine. Add a little more cayenne pepper. Keep in a closed jar in the refrigerator.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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