Heat a pot on medium heat, once hot, add avocado oil followed by cumin seeds, green cardamom, and cloves. Saute for about 30 seconds.
Add the ginger and garlic and saute for about 30 seconds.
Add the red onions and 1/2 tsp of salt. Stir. Allow the onions to cook for about 7 minutes. Stir occasionally.
The onions should be slightly brown.
Add the spices - red chili powder, Kashmiri red chili powder, turmeric powder, and coriander powder. Saute for a couple of seconds.
Immediately add water and cook down the spices. The water prevents the spices from burning.
Result of the onions and spices.
Add tomato puree and another 1/2 tsp of salt.
Cover and cook for 20 minutes on medium heat. To speed things up, you can leave the lid slightly ajar.