Step 1

Make a coarse paste with onions, ginger, garlic and green chili using a food processor or blender.

Step 2

Heat oil in a wide pan and saute the paste. Keep stirring until the paste browns, for about 10 to 15 minutes on medium-low flame.

Step 3

Puree the tomatoes. Add the tomato puree with all the spices.

Step 4

Saute for another 15 minutes or until the paste is nicely browned and thickened.

Step 5

Cool and store in an airtight jar. This curry paste keeps well in the refrigerator for a week and in the freezer for a month.