Place chillies into small bowl. Add enough boiling water to just cover.
Place cumin, coriander seeds, cloves and cinnamon into a dry frying pan and toast until fragrant. Cool slightly before milling 1 min/speed 9.
Drain chilies. Place all remaining ingredients into TM bowl. Chop for 2 sec/speed6. Scrape down sides of bowl. Sauté 8 min/Varoma/speed 2. Blend 1 min/speed 6. Scrape down sides of bowl and repeat blending if necessary. Use a little bit of the chilli soaking water as needed to bring the paste together.
Set aside until use or keep in sterilised jar in fridge until use. Will keep up to 4 weeks.