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Heat the oil in a pan.
Add the garlic and ginger paste and sauté for 2-3 minutes.
Add the turmeric, coriander powder, curry powder, cumin powder, garam masala powder, chilli powder, and kasuri methi. Stir and cook for a couple of minutes.
Add a drizzle of water to the spices to bring out the flavors.
Add the 400g of tomato puree and 470ml of water.
Bring to a boil, then reduce heat and simmer for 10-15 minutes until the rawness of the tomatoes is gone and the oil separates.