Directions

• Heat oil in sauce pot on medium-high.
• Add ginger garlic paste to the oil, stir and cook for about 3 minutes to cook off the raw flavor of the ginger and garlic.
• Turn the heat down to low and add the dry spices (turmeric powder, coriander powder, curry powder, cumin powder, garam masala powder, red chili powder, and dried fenugreek leaves), incorporate thoroughly and cook the spices with the oil for 3 minutes.
• Add 3 tbsp water, stir and cook for 2 minutes.
• Add the tomato puree and incorporate with the spice mix.
• Add remaining water, turn the heat up to medium, stir, cover, and cook for 10 minutes.
• Remove from the heat and let cool.
• Use immediately, store in the fridge, or separate and store in the freezer.