Proper curry theory

First blend onion+ginger+garlic+green chili

Now in a heavy deep pan put this paste and stay at low flame

Saok all the water of paste slowly.but on other side in a small pan put some oil and roast cumin seeds and add it to after soaking the water of onion paste

Now again stay at low flame and stir the paste until it start changing color

Now in blender again put diced tomatoes and almonds and cashews and make paste

Roast onion paste when it start looking golden add tomatoes paste and all the spices together

Now simmer the curry by covering the utensil at very low flame for atleast 10 to 15 minutes.how to check its cooked is that curry always make holes so when you see the holes dont overcook and just turn the gas off and keep uncover it

For red kidney beans add RAJMA masala in the end after adding boiled kidney beans.for chicken same add chicken curry powder in the end and for chickpeas add CHANA masala in the end when you add boiled chickpeas

This curry can be preserved for up to 1 week.so save your time