Step-by-Step Instructions

1. 1.Prepare the Pan and Oil

   Heat 3 tablespoons of cooking oil in a thick-bottomed non-stick pan until small bubbles appear.

2. 2.Temper Whole Spices

   Add 1 small piece of cinnamon stick, 5-6 cloves, and 3-4 green cardamom pods to the hot oil. Sauté until the spices change color and release their aroma.

3. 3.Sauté Onions

   Add 1 large grated red onion to the pan. Stir constantly to dry out the moisture and caramelize the onions. This process can take 7-10 minutes, depending on the heat and pan. Ensure the onions brown evenly.

4. 4.Deglaze (Optional)

   If the onions start to burn, add a splash of water to prevent further burning and help scrape off any browned bits from the bottom of the pan.

5. 5.Add Ginger and Garlic Paste

   Once the onions are golden brown and caramelized, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Mix well and cook briefly until homogeneous.

6. 6.Add Ground Spices

   Introduce 1 teaspoon of ground turmeric, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, and 1 teaspoon of ground red chili powder (or to taste) to the mixture. Mix thoroughly.

7. 7.Cook Spices

   Continue to cook the spices for some time, stirring constantly, until they are well combined and fragrant.

8. 8.Add Tomato Puree

   Pour 1 cup of fresh tomato puree into the pan. Mix it into the spice and onion base.

9. 9.Cook Tomato Puree

   Cook the tomato puree for about 7-8 minutes, stirring occasionally, until the oil starts to separate from the gravy.

10. 10.Adjust Consistency

    At this point, the curry base is done. You can adjust the consistency by adding more water if you prefer a thinner gravy. If adding water, cook for a few more minutes.