firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 1 tsp kasuri methi, 1 bay leaf, 4 cloves, 3 cardamom and 1 inch cinnamon.
saute on low flame until the spices turn aromatic.
keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala.
now add 1½ cup tomato puree and mix well.
cover and cook until the gravy starts to release oil.
further, add 2 tbsp cream and mix well.
now add 1 tsp salt and 1 cup water. mix well adjusting the consistency as required.
meanwhile, in a pan heat 2 tsp oil and add 3 onions.
saute until the onions shrink slightly.
further, add 2 tomato and cook for 1 to 2 minutes or until the tomato softens a little.
transfer the fried onion and tomato to the gravy and mix well.
cover and simmer for 2 minutes or until the flavours are absorbed well.
now add 2 tbsp coriander and mix well.
finally, enjoy onion tomato curry with roti.