Step 1

Heat oil in a pan and add cumin seeds, chopped ginger, garlic to it

Step 2

Add chopped onions with little salt and mix well.

Step 3

Keep stirring and mixing with a wooden spoon until the rawness of onions disappears.

Step 4

Cook the onions until they are nice and brown.

Step 5

Now, add tomato paste to it along with some salt. If you want extra red color, add 2 spoons of commercial tomato puree or passata along with fresh tomato paste.

Step 6

Cook for 8-10 minutes, until you can see little oil coming over the gravy

Step 7

Add all the spices to the gravy and mix well.

Step 8

Stir well and let it come to a boil. Let it simmer for 5-6 mins until it is ready and all flavors come together.

Step 9

Once the gravy has thickened and you can see oil on the top, thats when its ready

Step 10

Let it cook until you get semi-dry gravy. You can add water and adjust salt,spices if you want the gravy to be be watery.

Step 11

Store in an air-tight jar for 3-4 days in a refrigerator.

Step 12

You may freeze this in batches for long term usage in the freezer.