Ingredients:

  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium green chilies, slit lengthwise
  • 1 tsp cumin seeds
  • 2 cups firm green tomatoes, cubed into ½ inch pieces
  • ½ tsp turmeric powder
  • 1 tsp ground coriander
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • 1 cup light coconut milk
  • ½ tsp sea salt
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat. Add cumin seeds and wait until they sizzle and smell nutty. Stir in the diced onions and sauté until they become translucent and slightly golden. Add the ginger-garlic paste and slit green chilies, stirring for 60 seconds until the raw scent disappears.
  2. Toss in the cubed green tomatoes. Stir-fry on medium-high heat for 3-4 minutes until the edges of the tomatoes soften slightly but still retain their shape. Sprinkle in the turmeric, coriander, and red chili powder. Stir well to coat the tomatoes in the spices, allowing them to toast for 1 minute.
  3. Lower the heat to medium-low. Pour in the light coconut milk and salt. Cover the pan and simmer gently for 8-10 minutes until the sauce thickens into a velvety consistency and tomatoes are tender.
  4. Stir in the garam masala and remove the pan from heat. Drizzle with fresh lime juice and fold in the chopped cilantro.