Heat up a pan and add 3 tablespoons of ghee or oil. Add cumin seeds, they’ll sizzle and start to smell and turn color. Add onion puree, salt, and cook for about 10 minutes until no longer raw. Add oil if necessary. Add slit green chiles, ginger paste and garlic paste. Cook for a minute or two until no longer raw. Add kashmiri chili powder, ground turmeric, ground coriander, ground cumin, ground fenugreek and ground fennel. Mix and cook for a minute. Add tomato puree. Mix and let it come to a simmer. Add salt to taste. Cover and cook until oil separates. Pour in ¾ cup of boiled water. Stir and it will come up to a simmer very quickly. Taste and add more salt if necessary.