Grind cumin, methi, cloves, cardamoms and cinnamon to a powder. This step can be skipped if using an Indian blender or a powerful blender that can grind the spices to a paste along with the onions.
Take a pan and heat oil.
If using spice powder, skip this step. I skipped this step as I was using a spice powder. Add cumin, methi, cloves, cardamom, cinnamon and let the spices roast for a few seconds. If following this step, skip step 5.
Add onions and sauté until light brown. This would take about 5 minutes.
If using spice powder, add the powder and mix well. Saute for a few seconds. Reduce the heat if the spices burn.
Add garlic, salt turmeric and sauté for a minute or two.
Add tomatoes and cook for another two minutes until the tomatoes are mushy. If required, reduce the flame to medium – medium high to avoid burning of the mixture.
Continue cooking the mixture for another 2-3 minutes until all the moisture is gone and the mixture is nicely roasted.
Let the mixture cool and grind to a fine paste. Add water if required, to make the paste. I used about ½ cup of water to make the paste.
Store in a glass or plastic container and refrigerate. It stays fresh for at least a week. If freezing, it can be frozen in an ice tray. Once the paste freezes, remove from the tray and store in a freezer bag. These cubes can be directly added to the curry or can be thawed in the microwave by heating it for 30-60 seconds.
I usually freeze the paste in a small container. When needed, the paste can be microwaved for a minute to thaw and used in the curry. But what I usually do is, leave it out on the countertop for an hour OR keep it in the fridge the night before to thaw the paste. Once thawed, this paste stays fresh for at least 2-4 days in the fridge. There are times when I have stored it in the fridge for up to a week after thawing it.