Step-by-Step Instructions

1. 1.Heat Oil and Temper Whole Spices

   Heat cooking oil in a thick-bottomed non-stick pan. Once the oil is hot and small bubbles appear, add the whole spices: cinnamon stick, cloves, and green cardamom pods. Stir for a few seconds until fragrant and the spices change color, infusing the oil with their aroma.

2. 2.Caramelize Onions

   Add the grated red onion to the pan. Stir constantly to dry out the moisture and caramelize the onions. Continue stirring until the onions turn a nice golden brown color. This process can take anywhere from 5 to 10 minutes, depending on the heat and quantity. If the onions start to burn, add a splash of water to prevent scorching and ensure even browning.

3. 3.Add Ginger-Garlic Paste

   Once the onions are nicely browned and caramelized, add the ginger paste and garlic paste. Mix well with the onions and cook for a short period until their raw aroma disappears.

4. 4.Introduce Ground Spices

   Add the ground turmeric, ground coriander, ground cumin, and ground red chilies to the mixture. Mix thoroughly, ensuring all spices are well combined with the onion-ginger-garlic base. Cook for a short time until the spices are fragrant.

5. 5.Cook Tomato Puree

   Pour in the fresh tomato puree. Stir well to combine with the spice mixture. Cook this mixture for about 7 to 8 minutes, stirring occasionally, until it turns into a homogeneous mass and the oil starts to separate from the gravy, indicating that the tomatoes are fully cooked.

6. 6.Adjust Consistency and Finish

   At this stage, your curry base is ready. You can adjust its consistency by adding water if you desire a thinner gravy. If you add water, cook for a few more minutes to allow the flavors to meld. You can now introduce your main ingredients like chicken, vegetables, or paneer to complete your curry dish.