For the gravy, take a pot or kadhai and put in some vegetable oil. When the oil starts to smoke, add in the finely chopped onions, Cumin seeds (optional) and some salt.
Sauté them well on medium flame until it turns translucent or deep golden brown. Make sure that are onions are well cooked and mushy.
To this add the chopped green chilis and the left-over ginger garlic paste (1 tbsp). Combine everything and sauté well.
Fry them for around a minute or until the raw smell goes away.
Keep the flame on low and add in the coriander powder, garam masala, red chili powder, and cumin powder.
Suaté them well for a minute or less. Be mindful lot to burn the spices.
add in the tomato puree. Combine all the ingredients and continue to stir.
Keep the heat on medium and stir often until the masala mix thickens. In between take some taste tests and if you feel anything is less, add accordingly.
When the rawness is no more everything seems to come together deliciously, put a cup or two of hot water.
Give them a good mix and cover with a lid. Let them shimmer for some time on low heat. Check in between and wait until the gravy thickens up. Stir occasionally.