Heat the oil in a pressure cooker.

Put the finely chopped onions in the hot oil n let it fry till golden brown.

Once the onions are golden brown add the ginger garlic paste and stir for a couple of minutes.

Add the finely diced tomatoes, add little water if it's sticking to the base. Keep stirring.

Add the turmeric, red chilli, coriander and cumin seeds powder, and keep stirring.

Let the pressure cooker whistle 3 time's on high flame then reduce to low flame n keep it for 10 minutes on the fire.

In a small pan add the clarified butter once it's hot, add the curry leaves and crushed cloves of garlic. As the garlic becomes golden quickly add this to the cooker n close the lid of the cooker. After 2 minutes open n stir.

Serve it hot in a bowl. Garnish it with either coriander leaves or mint leaves.