Step 1: Prepare the Wet Paste

• In a blender or food processor, combine the chopped onion, ginger, garlic, and green chilies.
• Add 3–4 tablespoons of water, if needed, to help blend.
• Process until you get a smooth paste. Set aside.

Step 2: Prepare the Dry Spice Powder

• In a spice grinder or coffee grinder, grind the bay leaves, cloves, peppercorns, black cardamom, cinnamon stick, cumin seeds, and coriander seeds into a fine powder.
• Set aside. Only half of this powder will be used in this recipe; store the rest in an airtight container for future use.

Step 3: Cook the Wet Paste

• Heat 2 tablespoons of oil in a thick-bottomed pan over medium-high heat.
• Add the wet paste and cook, stirring frequently, until all the water evaporates.
• Reduce heat to medium-low and continue to cook until the paste thickens and starts turning golden brown.

Step 4: Add Spices and Tomatoes

• Add salt and turmeric, stirring to combine.
• Cook until the paste deepens in color and begins releasing oil.
• Stir in 1 teaspoon of ghee (optional) for extra richness.
• Add the diced tomatoes, stirring continuously.
• Allow the tomatoes to break down, releasing their juices. Cook until all the liquid evaporates and the mixture becomes thick.

Step 5: Incorporate the Dry Spice Powder

• Add half of the prepared dry spice powder.
• Stir well, allowing the flavors to meld.
• Continue to cook until oil starts to separate from the paste.

Step 6: Store or Use Immediately

• Let the curry paste cool completely before storing.
• Refrigeration: Store in an airtight container in the fridge for up to 2 weeks.
• Freezing: Store in a freezer-safe container for up to 3 months.
• To use: Simply add vegetables, meat, or legumes, along with broth or coconut milk, to create your favorite curry dish.