Add the rest of the oil to the pan. Add the methi/fenugreek, the cumin seeds and the slit green chili peppers. When the spices sizzle add the sliced onions and cook them in medium heat until they soften and become translucent. Add the tomatoes, and the julienned ginger. Cook until the tomato has reduced and is rid of all raw taste. The oil should be separating on the sides of the pan at this point. Now add the Makhani Masala , the red chili powder if you are using, kasoori methi and the garam masala. Stir everything in and lower the heat. Cover and cook for about 2-5 minutes until the spice mix has blended well.