Add ghee and oil to the heavy bottom pot. Let it heat up.
Once hot, add the cumin seeds. Let them Splutter
Next add in all the aromatics. Garlic, Ginger, Green Chilies, Cilantro and Kasuri Methi. Give them a mix, and add the thinly sliced onions.
Now add salt, to make sure the onions start to cook quickly.
Let the onions cook on a medium flame, and slowly caramelize them. You will notice that the onions start to turn brown, and will eventually release all the water.
Next add in the the tomatoes.
Add all the spices. The red Chili Powder, Coriander Powder, Turmeric and Garam Masala. Mix everything thoroughly.
Slowly cook the Masala Until Tomatoes are Mushy.
Lastly add in the sugar to balance all the acidity from the tomatoes.
Once this is done, let the masala cool down.
Add the masala in a high powered blender. Grind into a smooth Puree.
Store about 2-3 cups of Bhuna Masala in an air tight canning jar the refrigerator to use it during the first week.
Store the rest of the Bhuna Masala in Ice Cube Trays of your choice. Once they are frozen, place them in a freezer safe ziplock bag.