Preheat the oven at 100c and then cool it. Add the onions and dry roast for an hour.
Remove and grind it with chana dal and curry leaves.
Remove it in a bowl add red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala, paprika, hing, amchur powder and salt and mix well.
Heat 2 tablespoons olive oil in a non-stick pan. Add mustard seeds and as they splutter add ginger-garlic paste and saute for two minutes.
Add remaining oil and heat. Add the spice powder mixture and mix well.
Remove it in a bowl and allow to cool. Transfer into a jar and can be stored for a month.