How to make my mom's indian curry from scratch

Peel the onions.

Chop the onions.

Chop 'em!

Chop the green peppers (hari mirch).

Grab the olive oil. She can use vegetable oil instead if desired.

Pour olive oil into pan.

The olive oil should coat the bottom of the pan, about 1/4 cup.

Grab your Indian masaldani (i.e., assemble your Indian spices).

Add 1 teaspoon of cumin seed (jeera) to the pot.

Chop and blend the ginger and garlic into a paste. This is what it looks like frozen (as Mom keeps it, pre-made). Add to pot. A green pepper can also be included in the paste.

Toss the chopped onions and green pepper into the pot.

Turn up the heat.

Mix and stir until the onions begin to brown

Find your tomato sauce.

Add 1/4 cup tomato sauce into a blender.

Find your yogurt.

Add 1/4 cup yogurt into blender containing tomato sauce.

Add your pot contents, with your hopefully nicely browned onions etc., into blender.

Blend until contents turn into a mostly liquified paste.

Pour the blended paste back into the pot.

Mix and stir.

Add 1 teaspoon of turmeric (haldi).

Mix and stir.

Add 1 teaspoon of coriander powder.

Add 1 teaspoon of red pepper (laal mirch).

Add 1 teaspoon of salt.

Add 1 teaspoon of garam masala.

Mix and stir.

Add the additional ingredients of your choice (channa masala and dhanya pictured), and you're done.