In a large nonstick skillet, heat the canola oil over medium heat. Add the onion, ginger paste and pepper. Cook for 6-8 minutes or until the onion is translucent. Add the garlic and cook for an additional 2 minutes. Stir in the tomato paste, cumin, curry powder, turmeric and a generous amount of salt and black pepper. Cook for an additional 2 minutes or until the tomato paste reaches a rich maroon color. Stir in the tomatoes and cook for an addtitional 2 minutes.