• 6 tablespoons oil
• 6 tablespoons chili powder
• 6 tablespoons flour
• 1 large onion finely chopped
• 3 cloves of garlic
• 3/4 teaspoon cumin
• 1 tablespoon cilantro
• pinch of red pepper
• 1 teaspoon salt
• 6 cups tomato juice

Saute the onion and garlic, chili powder, cumin, and salt in oil until transparent. With a whisk, stir in oil slowly until it makes a nice thick paste. Slowly whisk in tomato juice stirring constantly so that no lumps form. Let the gravy cook on a low heat for about 20 minutes, stirring frequently. Near the end, throw in the cilantro and check the seasoning. If it isn't hot enough for you, add a small amount of red pepper. Remember that peppers intensify their heat as they cook.