Heat the oil until hot then add in the onions, garlic and ginger.

Fry the onions, garlic and ginger in the oil for about 5 mins then add in all the spices. Stir for a few minutes then add in the tomatoes.

Keep on heat for a further 20-30 mins until the onions are almost macerated, stirring regularly. Add water a little at a time to stop the mix sticking to the base.

When the water dries and the mix looks like a reddish paste it is now ready for adding in the main ingredients.

3 tbsp extra virgin olive oil or ghee
2 medium onions chopped
5 cloves garlic chopped
4 cm fresh ginger root chopped
1 tin (400g) chopped tomatoes in juice
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika powder
1 tsp turmeric powder
1 fresh chillies or ¼ tsp chilli powder (or more to your taste)
1 tsp salt