In a large skillet, heat the oil over medium-high. Saute the onions for 15 minutes, until softened and starting to brown on the edges. 

While the onions cook, grate the garlic and ginger, or pulse in a food processor. Set aside.

When the onions are ready, add the garlic, ginger, salt, garam masala, turmeric, ground pepper, and 3 tablespoons of water. Stir the mix for a minute or so before adding the tomato puree and tomato paste. Mix well to combine.

Add in the carrots. Stir them in for a couple of minutes, making sure they are nicely coated in the sauce on all sides. Turn the heat up and bring to a boil, then turn down to a simmer, cover and cook for 30-40 minutes with the lid on, stirring intermittently. When the carrots are easily pierced by a knife, remove from the heat and serve warm.