Chilli and Cheese Paste

Method

Deseed the fresh red chillies and roughly chop them along with the garlic, ginger, onion and tomatoes. Heat the oil in a heavy-bottomed pan and add the cumin seeds, allowing them to crackle briefly. Add the chopped ingredients and cook over medium heat for 8-10 minutes, stirring frequently, until the mixture softens and begins to break down. Add the turmeric and salt, then continue cooking for another 3-4 minutes until the vegetables are very soft and the mixture darkens slightly. Grate or finely chop the cheese and stir it through the hot paste until fully melted and incorporated. Transfer to a clean jar and allow to cool before storing in the refrigerator where it will keep for up to two weeks.