Heat oil in a large pan on medium heat. Add the onions and ginger+garlic paste. Cook until the onions are lightly browned around the edges, about 5~6 minutes.
2 tablespoons Oil, preferably coconut oil, 1 Large Onion, finely chopped, 1½ teaspoons Ginger+garlic paste, ½ teaspoon Turmeric
Add the tomato puree, turmeric, red chili powder, garam masala and salt; cover and cook for 5~6 minutes. Add ½ cup of water, if the mixture looks too thick.
1½ cups Tomato puree (from about 4~5 medium tomatoes), ½~1 cup Water, 1½ teaspoons Red Chili powder (adjust as per taste preference), 1 teaspoon Garam masala, To taste Salt
Stir in coconut milk and simmer for 3~4 minutes. Add more water to make a thick, yet pourable gravy. Keep the ras warm while you make the omelette.
1 cup Coconut milk (regular or light)