Make the spice paste first. Combine the garam masala, cumin seeds, chilli powder, salt, peppercorns, cinnamon and coriander in a clean dry frying pan. Dry fry over a medium heat, stirring constantly, for 2-3 minutes or until well toasted without burning. Remove from the heat. Put the garlic, onion, ginger and toasted spices into a blender with 2-3tbsp water and blend to a fine paste and set aside.
Spray the base of a large saucepan with the cooking oil. Add the onions and cook, stirring, over a medium heat for 8 minutes or until the onion has softened.
Add the spice paste along with the cloves and cardamom pods and cook, stirring all the time, for 5 minutes. Add the mixed vegetables and the tomatoes and cook for 5 minutes.
Stir in the rice. Pour over enough boiling water to cover. Bring to the boil, reduce the heat, cover and simmer for 10-12 minutes, or until the rice is cooked. Sprinkle over the almonds, season with salt and Fairtrade black pepper and the coriander and serve immediately.
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