source: Plant-Based India by Dr Sheil Shukla, pg. 240
Ingredience:
olive oil, 2 tsp
diced yellow onion, 1
salt, 1/2 tsp
minced or crushed garlic, 6 cloves
minced ginger, 1.5 tsp
garam masala, 1 tsp
coriander, 1 tsp
cumin, 1 tsp
red chili, 1/2 tsp
turmeric, 1/2 tsp
tomato paste, 1/3 cup
water, 1 cup
Stepes:
1. Heat the olive oil(2 tsp) in a wide pan or braising pan over medium heat. Add the diced yellow onion(1) and salt(1/2 tsp), and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
2. Reduce the heat to medium-low. Add the minced or crushed garlic(6 cloves) and minced ginger(1.5 tsp) and continue to stir until lightly browned and fragrant, 3 to 5 minutes.
3. Add the garam masala(1 tsp), coriander(1 tsp), cumin(1 tsp), red chili(1/2 tsp), and turmeric(1/2 tsp), and stir for a few seconds to toast. Add the tomato paste(1/3 cup) and water(1 cup) and stir well to combine. Increase the heat to medium and cook, stirring occasionally, until thickened, about 10 minutes.
4. Transfer the onion and tomato mixture to a blender, let it cool slightly, and blend until smooth. Store in an airtight container and refrigerate for a few days or freeze for up to 6 months.