Ingredients:

  • 2 tbsp neutral oil or ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch asafoetida
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green chilies, slit lengthwise
  • 12 fresh curry leaves
  • 4 cups ripe tomatoes, diced
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/2 cup coconut milk
  • fresh cilantro for garnish

Instructions:

  1. Heat the oil or ghee in a heavy-bottomed skillet over medium heat. Add mustard seeds; once they pop, stir in cumin seeds and asafoetida.
  2. Add diced onions and sauté until translucent and golden-brown. Stir in minced garlic, grated ginger, and slit green chilies; cook for 60 seconds.
  3. Add curry leaves and diced tomatoes. Increase heat to medium-high and cook for 5–7 minutes, mashing tomatoes slightly until the oil begins to separate and form a thick paste.
  4. Lower the heat and stir in turmeric, red chili powder, and coriander powder. Toast the spices for 1 minute.
  5. Pour in the coconut milk and stir well. Simmer on low for 5 minutes until the sauce is velvety. Stir in garam masala and salt.
  6. Turn off the heat, garnish with chopped fresh cilantro, and let the curry sit for 2 minutes before serving.