Dry roast 20g coriander seeds, 5g cumin seeds, 2g fenugreek seeds, 3g peppercorns, and 10g chili peppers until fragrant, then blend with 200g coconut and water into a smooth paste.
2
Heat 20g ghee in a heavy pan and sauté 200g chopped onions until golden brown.
3
Add 30g ginger-garlic paste and 3g turmeric powder to the onions, frying until the raw smell dissipates and oil separates.
