Heat 1 tbsp oil in a wide pan over medium heat.
Add bay leaf, clove, cinnamon, cardamom and pepper corns to the hot oil. This will help to make the oil flavourful.
Add the onion chunks and saute till the pieces become transculent.
Remove only the onion from the pan and keep on the side till required.
Add the remaining oil in the pan and let it become hot.
Add cumin seeds. As soon as they begin to sizzle, add finely chopped onion.
Saute the onion till it becomes light brown in colour.
Add ginger, garlic and chilli paste. Stir fry for a few seconds.
Add the chopped tomato or tomato puree.
Add salt, turmeric, coriander, garam masala and red chilli powder.
Mix and cover the pan. Allow the tomatoes to cook and become soft.
Add the chunky onion pieces, kasuri methi, chopped coriander and cream. Add sugar also if you're using any.
Mix the curry well.
The basic do pyaza curry is ready.
To add the main ingredient after the tomatoes are cooked, you've got to stir fry it first in oil and then add to the curry base. Add water and let the curry cook over low heat and covered. I added some paneer cubes. I allowed the paneer to cook a bit in 1 tbsp ghee before adding to the curry. After that added the chunky onion pieces, kasuri methi, coriander and cream.