Ingredients:

  • 2 tbsp neutral oil or ghee
  • 1 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch asafoetida
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 small green chilies, slit lengthwise
  • 3 cups cherry tomatoes, whole
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat the oil or ghee in a sauté pan over medium-high heat. Once shimmering, add the mustard seeds and wait until they begin to crackle and pop (about 10-15 seconds), then stir in the cumin seeds and asafoetida until fragrant.
  2. Add the diced onions and sauté for 3-4 minutes until translucent and slightly golden. Stir in the ginger paste, garlic paste, and slit green chilies, cooking for another 2 minutes until the raw smell of garlic disappears.
  3. Increase heat to high and add the whole cherry tomatoes. Stir-fry for 2-3 minutes until the skins begin to blister.
  4. Stir in the turmeric, red chili powder, coriander, and salt. Cover the pan for 3-5 minutes to allow the steam to burst the tomatoes.
  5. Stir in the full-fat coconut milk and simmer for a few minutes until the sauce is creamy and thickened.
  6. Remove from heat, stir in the lemon juice, and garnish with chopped fresh cilantro.