Ingredients

2 tablespoons oil or ghee
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional for heat)
1 tablespoon tomato paste
1 cup tomato puree (or crushed tomatoes)
1/2 cup heavy cream or full-fat coconut milk
Salt to taste
1 teaspoon sugar (optional, to balance acidity)

Directions

Heat oil or ghee in a saucepan over medium heat. Add chopped onion and cook until soft and golden, about 5 minutes.

Add garlic and ginger, sauté for 1 minute until fragrant.

Stir in garam masala, cumin, paprika, turmeric, and cayenne. Toast spices for 30 seconds.

Add tomato paste and cook for another minute, then stir in tomato puree.

Simmer for 10 minutes, stirring occasionally, until thickened.

Lower heat and stir in cream or coconut milk. Simmer 2–3 minutes more until smooth and creamy.

Season with salt and sugar to taste.

Let cool, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.