Start by heating rapeseed oil in a pan and sautéing the chopped onions there.
Add garlic and ginger paste to the sautéed onions and stir the mixture again.
Now add tomato paste and cook everything well until the raw smell goes away.
Then add all the ground spices and fenugreek seeds to the pan.
Pour yoghurt and stir it gently.
Now add cream, water, sugar, and salt, and stir again.
Let the mixture cook on a medium heat for 10 to 15 minutes.
Take the mixture off the heat and blend it in an immersion blender to get a smooth texture.
Let the sauce cool at room temperature and store it in the refrigerator in a glass jar.
