Measure onion and tomato at the rate of 1 kg each and keep it. Onion can be taken a little more than 1 kg and it will be fine when removing the skin.

Cut onion and tomato into small pieces and keep aside.

Add the tomatoes to a mixer jar and grind them finely.

In a small mixing jar, add the above spices and grind them finely.

Peel the ginger and garlic and chop them into small pieces and put them in a mixer jar add the required amount of water and grind them until smooth.

Add 200ml of cooking oil to a pan.

When the oil is hot, add one kilo of chopped onions.

Keep it on medium heat and saute until it becomes glassy.

When onions are sauteing, add the required amount of salt.

Then add the ground ginger garlic paste.

Saute until the raw smell of ginger garlic paste goes away or for 10 minutes.

Then add 1 tsp of turmeric powder, 4 tsp of single chili powder, and 8 tsp of coriander powder.

Add a teaspoon of garam masala powder to it.

Saute till the raw smell of chili powder goes away.

Then add the crushed tomatoes.

Mix well on low flame and cover and cook on low flame.

Stir for 20 to 30 minutes.

Switch off the stove when the tomato pulp is reduced by half and the cooking oil separates and floats to the top.

Cool it well and put it in a clean container and keep it in the fridge.