firstly, in a large kadai heat ¼ cup oil. add 1 tsp cumin, 2 bay leaf, 3 inch cinnamon, 10 pods cardamom, 10 cloves and ½ tsp pepper.

saute until the spices turn aromatic.

add 1 kg tomato, 30 gram ginger and saute well until tomato softens.

also, add 3 tbsp cashew, 2 tbsp sesame and 2 tbsp melon seeds.

saute for a minute or until everything is well combined.

cover and cook for 10 minutes or until everything is cooked well.

cool completely, and transfer to the mixi jar, grind to smooth paste. keep aside.

in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp turmeric, 3 tbsp chilli powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp kasuri methi and ¼ tsp hing.

saute on low flame until the spices turn aromatic without burning.

add in a prepared tomato base and mix well.

cook until the oil separates from the base.

cover and cook for 5 minutes or until the oil separates completely.

finally, no onion no garlic gravy base is ready to prepare the curry of your choice.