Pour the peppercorns, cloves, cardamom, coriander seeds, fenugreek seeds, and cumin seeds into a large dry skillet. Toast over medium heat until fragrant, about 2-3 minutes. Transfer the toasted spices to a spice mill, coffee grinder, or mortar and pestle and grind until a fine powder forms.
10 black peppercorns, 6-8 whole cloves, 4 green cardamom pods, 2 tsp coriander seeds, 1 tsp fenugreek seeds, 2 tsp cumin seeds
Place the ground spice mixture in a large food processor and add the garlic, red chilis, ginger, tamarind pulp, Kashmiri chili powder, cinnamon, and turmeric. Turn on the food processor and stream in the water and the vinegar. Continue to blitz until a paste forms. ***
8 cloves garlic, 3-4 red chilis, 1 2-inch knob ginger, 2 tsp tamarind pulp, 3 tbsp Kashmiri chili powder **, 2 tsp ground cinnamon, ½ tsp ground turmeric, ⅓ cup water, ¼ cup coconut vinegar or apple cider vinegar