Wash the leaves under running water and leave to dry in a colander. Make sure all the water is removed before proceeding ahead.
Heat a flat pan, toast the leaves on both sides till they let out a nutty aroma. Set aside to cool.
Heat the oil in a pan, add chopped onions and fry till they change colour. Then add in the chopped green chillies, garlic and ginger.
Add all the spices and sprinkle a little water so that the spices do not burn. Add in the toasted leaves and cook for about 5-7 minutes.
Keep sprinkling water so the mixture does not stick at the bottom. Season with salt. Remove from heat and cool.
After cooling, transfer it all into a blender and blitz till the contents become smooth.
Taste and adjust the seasoning.