Add cumin seeds, melon seeds, garlic cloves, ginger, whole dried red chilies, and onions. Sauté lightly.

Add tomatoes and cook for 1 minute, then turn off the heat and let it cool.

Once cooled, blend the mixture into a smooth paste using a blender. Add a little water if needed to make a paste.

Heat oil in a pan, add the diced onions and bell pepper, and cook for 2 minutes.

Add all the spices, dried fenugreek leaves, sugar, salt, and heavy cream. Cook for another 2 minutes.

When serving, top with grated cheese and cilantro. Serve with roti or rice.