Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add one finely chopped onion and one diced bell pepper. Sauté for 5-7 minutes until golden brown.

Stir in 2 tablespoons of minced ginger and 3 cloves of minced garlic, followed by 1 teaspoon each of cumin, turmeric, coriander, paprika, a pinch of cayenne pepper, and 1 teaspoon of garam masala. Cook for about 30 seconds.

Incorporate 2 tablespoons of tomato paste and 1 cup of tomato sauce. Mix well and add 1 cup of water; bring to a gentle boil.

Once boiling, reduce heat to low and let it simmer uncovered for 10-20 minutes, stirring occasionally.

Finally, stir in ½ cup of heavy cream and simmer for an additional 5 minutes on low heat without boiling.