My Curry Tastes of Flavour!

This is Wilko's "I've been making curry for years and none of them have tasted of much until now" curry technique. The secret, I reckon, is the water. Or it might be increased quantities of EVERYTHING!

Onion Phase

Finely chop yer onion.
Prepare a pan with oil and cumin seeds (you know the drill).
Add onion, gently fry, low-ish heat, while you do something else like the prep you should have done before starting.

Moist Maker Phase

In a receptacle put:

• garlic puree (or pureed garlic), lots is good.
• ginger puree (or grated ginger), matching the garlic amount is nice
• spices:
  • I believe this is where the magic happens, so go nuts and embelish as you like
  • "medium curry powder" or something equally generic is good
  • a bit of cumin powder
  • hot chilli powder (some like it hot)
  • turmeric
• Mix in enough water to make a paste.

Meat Phase

Turn up your onion pan, add the paste and give it a fry for a minute or two. Don't let it go dry. It's so tasty the pan wants to eat it. Don't let it.
Add meat. You know you want to. But veg would probably also work.
Fry meat until browned.

Liquid phase:

In some other receptacle, put 1 or 2 stock cubes and add boiling water. Add to this a good squidge of tomato puree.
Optional: Add plain yogurt and/or cream. The original recipe I'm cannibalising needed ~400ml total liquid. Try and ratio 50% stock to 50% yogurt/cream. Replace yogurt/cream with tin tomatoes if you're feeling fruity. This step can also be used to add generic Indian restaurant base sauce, if you have any.
Mix it all up and add to the pan o' meat.
Simmer gently until you can't stand it any more and have to eat. But ideally more than 30 mins, until all that liquid has reduced.
Add a good shake of garam masala 5-10 mins before the end
For good measure add chopped coriander (it makes everything better and you know it)
Serve. Enjoy.