Heat 1 tablespoon of the grapeseed oil and add cumin seeds. When they start to pop, add the Kashmiri chili paste and cook for a few seconds. Add in the garlic and ginger and fry for 1 minute.
Add the tomatoes and cook for 2 minutes. Then, add the sundried tomatoes, salt, and turmeric. Cook until tomatoes have softened, 10-15 minutes. Cool completely then blend until smooth.
Heat another pan with the remaining tablespoon of grapeseed oil. Add the mustard seed, red chili, hing and garlic. Cook for 1-2 minutes then add the curry leaf. Fry until the curry leaf is crisp then add the blended tomato mixture. Sautee for 3-4 minutes then remove the curry leaf and chili.
Garnish the arancini with parmesan cheese and cilantro and serve with sundried tomato chutney.