Indian Inspired Pasta Sauce

1. Heat 3 tablespoons oil in a large frying/sauce pan. Add cumin seeds and fenugreek, if using. Cook for 1 minute. Add the onion, thinly sliced red chilies, and garlic. Allow to cook, stirring occasionally, until onion starts to brown. Add 1/4 cup Cajun spice mix, bay leaves, and 1 tablespoon tumeric. Let the onion mixture simmer in the spices for a minute, and then add chopped tomato. Put on medium heat, and add 1/4 cup oil. Cover and let continue to simmer, stirring occasionally.
2. Throw pasta sauce into a medium-sized or large pot. I recommend a tall one, so when the sauce "spits" once hot, it doesn't splatter all over the place. Over low heat, add 3 tablespoons cajun spice mix, 2-1/2 tablespoons tumeric, 1 tablespoon cumin, red crushed chilies, and asfoedita, if using.
3. If possible, heat water in another sauce pan. If not, wait until tomato and onion mixture finishes simmering before taking the next step. Tomatoes will be done after the tomatoes darken, have lost most of their moisture, and are very soft. Once done, pour tomato mixture into simmering pasta sauce.
4. Put chopped carrots into the the sauce pan (that already has the water in it). The water will speed up the cooking process of the carrots, and make them cook more thoroughly. Cover and let sit until water has almost completely evaporated. Then add all remaining spices (masala, coriander, and remainder of 1 tablespoon tumeric and 1 tablespoon cumin), drizzle some oil over the carrots, and stir. Let the spices thicken a little, and then pour sauce pan's contents into the big pasta sauce pot.
5. Turn the heat of the pot up to medium-high. Pour in remainder of oil. Let it bubble for about five minutes before taking off the stove. Pour over pasta of your choice (I like to use spaghetti or linguini) and enjoy!
Source of recipe: I made up this recipe. I take all the excess pasta sauce and freeze it for later use on a day where I'm short of time! Real life saver.