In a sauté pan, heat the oil over medium-high heat until glistening, about 2 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the tomato, ginger-garlic paste, turmeric, and chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer. Stir in the coconut paste and garam masala and cook until everything is well incorporated and the smell of coconut perfumes the air, about 5 more minutes. Add a little water, if needed, to achieve a loose gravy texture. Season with salt and set aside.