Grind garlic and then onion into a paste separately.
It is preferred not to add water while grinding as water will increase the frying time. Instead you can use oil. I added a tablespoon of oil while grinding garlic. Onion has its own moisture and does not need any water.
Heat oil in a pan. Add Garlic paste and stir. When garlic is pink add onions and keep stirring every two three minutes till you get a brown masala. The test that the masala is well roasted is that there will be no spluttering sound.
Use the masala in any gravy and skip the step of roasting onion and garlic.
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