Green yogurt sauce

30 g coriander
30 g parsley
30 g mint
250 g thickest Greek yogurt
1/2 teaspoon cumin
1/2 teaspoon coriander seed
1/2 teaspoon fennel seed
1/2 teaspoon fenugreek seed
8 cardamom pods' seeds
2 garlic cloves
2 seeded chilis

Toast the spices all together, then turn to powder in spice grinder. Strip herbs off stems and pulse the leaves in food processor. Add the yogurt, garlic, chilis and spices, and blitz until smooth. Salt to taste.