The next steps happen quite quickly, so get the ingredients ready on the side.
Next, add the second tablespoon of oil to the same saucepan and warm up again; once warm, add the whole spices (cloves, cardamom, cinnamon, bay leaf) and allow to lightly fry until fragrant, which will take about 30 seconds to one minute.
Once the spices are fragrant, add the cumin seeds and allow them to ‘pop’, which will take a further thirty seconds.
Once the cumin seeds have popped, add the ginger garlic paste and allow it to fry in the pan with the spices until the smell of rawness has gone, which will take about 30 seconds as well.
Next, add the thinly chopped onions and a pinch of salt and allow the onion to cook until golden, which should take about 4 to 6 minutes.
Once the onions turn golden, add the pureed tomatoes and mix well; reduce the heat to low and put a lid on the pan, then allow the curry base to simmer for 5 minutes.
Next, add the full-fat natural yogurt and mix it well in the curry; cover the pan again and allow this to cook for a further 5 minutes. Having the yogurt full fat and as close as possible to room temperature will reduce the risk of it splitting.