Keep the dry spices ground and tomato puree ready to use. Also take the curd in a small cup and whisk it with slight water to form a liquid paste(not too runny).

In the same oil; add bay leaf, asfoteida, kalonji and saute for a few seconds.

Then add the chopped onions and ginger - garlic paste and saute on medium heat till onions are translucent.

Next, add the tomato puree and bring it to boil over medium heat

Add the ground spices and mix well.

Stir in the curd after a while. Cover the kadai and let the gravy thicken on a low flame.

Cover and cook on low heat for sometime and switch off the stove and plate the gravy.

Garnish the way you prefer..with chopped coriander/spring onions,etc.

This curry goes well with rice, rotis, phulka, parathas..