• 1 tablespoon turmeric
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander (seeds)
• 1 tablespoon  fenugreek seeds
• 1 tablespoon paprika (this is not hot, it mostly just gives color)
• 1 small 1" piece of cinnamon
• 3 cloves
• 1/4 tsp. ground nutmeg (optional)
• 2 green Cardamom pods- crushed
• 1 large bayleaf

Mix all spices together in a bowl.  Take a smell...they should smell a little pungent, but mostly good!  The smell will change a lot once they're added to the oil/ghee.  Set your masala mix aside.

Ingredients:

• 10 onions- baseball sized- sliced pretty thin
• 1 carrot - peeled and chopped (use 2 if you want!)
• 1 red bell pepper, sliced
• 10 cloves of garlic, finely minced
• 2 inch piece of ginger, minced
• 2 cups chopped tomatoes (I used Hunts brand canned tomatoes)
• 2 1/2 cups water
• 2 tbsp. vegetable oil
• 4 tbsp. ghee
• salt/pepper to taste (I added a little salt, but left out pepper.  I can add this to the individual curries I make)

Directions:

• Heat oil and ghee in a large pan, over medium high heat.  Once it's nice and hot, toss in your masala mix.  Fry the spices-being careful nothing burns.  Stir around a while until everything is nice and fragrant...and no longer raw.  Add the ginger and garlic.  Stir-fry for a minute or so, just until it lets off a nice smell.  Add the onions.  Mix everything together really well so that the onions are covered with the masala.
• While the onions cook down, slice the red bell pepper and grate the carrot.  Once the onions have gone soft and translucent (they will also shrink quite a lot), add the bell pepper and carrot.
• Cook the vegetables until they go soft (you could also toss in about a cup of shredded cabbage, if you want).  Once the vegetables have softened properly, add the tomatoes and water to the mixture.  Stir everything together, mixing well.
• Bring the mixture to a boil.  Reduce heat, cover, and simmer for about a half hour.  Once it's well cooked and all the flavors have had a little time to mingle, pull out your blender.  Working in batches (I had to do three batches), blend the mixture into a smooth, creamy looking gravy.
• Pour all the gravy back into the pan and simmer for about 15 to 20 more minutes.  You can taste the gravy---it'll be a little bland will desperately need salt.  Fear not!  This under-seasoned gravy will go on to become many, many  great curries!
• Once you've let everything cool for a while, pour it into containers to freeze/use.  You can keep it in your fridge for a few days, but any longer you should freeze it.  It'll keep really well, I promise!