Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not let it brown.

Add aromatics

Stir in 4 tsp minced garlic, 2 tsp grated fresh ginger, and the optional chopped green chili. Cook for 30–45 seconds until fragrant.

Spices & Thickener

Bloom spices

Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp sweet paprika, 1/4 tsp ground cinnamon, and 1 tsp curry powder (if using). Stir continuously for 45–60 seconds to bloom the spices and coat the aromatics.

Tomato and roux

Stir in 2 tbs tomato paste and 1 tbs all-purpose flour. Cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and the flour loses its raw smell. This builds body and depth.

Liquids & Finish

Deglaze and simmer

Slowly pour in 2 cups vegetable (or chicken) stock while whisking or stirring to avoid lumps. Bring the mixture to a gentle simmer, scraping any browned bits from the pan. Simmer uncovered for 6–8 minutes, stirring occasionally, until slightly reduced and thickened.

Add creaminess

Reduce heat to low and stir in 1 cup coconut milk (or heavy cream). Heat gently—do not boil vigorously—to combine and thicken for another 3–5 minutes.

Season

Stir in 1 tbs soy sauce (or fish sauce), 1 tsp brown sugar, 1 tbs lemon or lime juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust salt, acid, or sweetness as needed.

Finish and garnish

If you prefer a very smooth sauce, blend with an immersion blender directly in the pot or transfer to a blender and purée until smooth, then return to the pan and rewarm gently. Stir in 2 tbs chopped fresh cilantro just before serving.