• In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
• In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
• Add in the cilantro tomato puree.
• Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens and leaves the sides of the pan.
• Add in dried fenugreek leaves, salt, sugar and chili flakes and mix well.
• Cook for another 5 minutes until its a thick paste. Taste and adjust for salt and spice. Store or use as needed.

Additions to curry

• If using frozen curry, thaw for half an hour, then add to a heated pan with a little oil.. Skip this step if using fresh curry.
• In the pan with the simmering curry, add some peas, green or red bell pepper chopped and some chopped cashews., some salt to taste and water. Cook for 7-10 minutes until peas are done. Serve hot with roti/Chapati!, pickles and sliced onions and tomatoes topped with salt pepper and salad!