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Finely chop the garlic and ginger root, then crush
them together in a pestle and mortar or spice
grinder to make a rough paste.
Heat the oil in a pan and add the onions.
Cook gently for up to an hour, until turning a deep
bronze, even mahogany at the edges.
Add the ginger and garlic and stir for a few
seconds, scraping it where it is sticking.
Add a splash of water to loosen the bits on the
bottom and release brown caramalised juices from
the onions.
Once the water has bubbled off, stir in the ground
spices, followed a few seconds later by the
tomatoes.
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Cook for 5 minutes, until reddish oil is seeping
out from the paste of tomatoes and spice, a sign
that all the water has evaporated.
Meanwhile, toast the cumin in a dry frying pan for
a minute or so until fragrant. Crush in a pestle
and mortar.
Add the cumin to the pan along with the garam
masala. Stir, taste, and add a bit more garam
masala if you like.
At this point the daag can be stored in the fridge
for one week or frozen for two months.
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