Time for a curry recipe. There’s not really a ‘name’ for it.
Slice a couple of medium onions (use more if they’re smaller) thinly and fry in 2 tsp of oil and a good pinch of salt. I use a nonstick wok but any large pan will do. Before they begin to burn, add a splash of water and continue to cook. Keep adding water and cooking until they become soft and medium/dark brown. Add 2 or 3 tsp ginger garlic paste (or the equivalent fresh) and 1tsp of fennel seeds and carry on cooking.
Once the onions are rich and brown, add 2tsp coriander powder, 2tsp cumin powder, 1tsp Kashmiri chilli powder, 1tsp fenugreek powder, 1tsp garam masala, 1 tsp fenugreek powder, 1/2 tsp ground black pepper and 1 tsp paprika* and some salt. The mixture will be quite dry so add enough water to form a thin paste and cook for a few minutes until the water evaporates. Add around 125ml plain yogurt (I use fat free), mix well and cook for a bit longer.
If adding meat or potatoes, add them now. cook for 5 mins or so and add water to make the gravy a curry like consistency. From now, the curry will need to be cooked for about another 20 mins, or it won’t hurt if you cook it longer. If adding pre cooked vegetables such as peas, kidney beans, chick peas etc, add them 10 mins before the end. Also add another 1tsp garam masala now too. Check the seasoning and serve.
I think chicken (thighs) work well with this, but white fish would work well do. Try it and see what you like!
* increase or decrease spices to taste, especially chilli powder.