Coconut Tomato Onion Curry

1Heat the vegetable oil (2 tablespoons) in a large pan over medium heat.

2Add the mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon) to the hot oil. Allow them to splutter for about 30 seconds.

3Add the finely chopped onions (2 medium) to the pan and sauté until they turn golden brown, about 5-7 minutes.

4Stir in the chopped tomatoes (2 medium) and cook until they soften, about 3-4 minutes.

5Add the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for another 2 minutes.

6Pour in the coconut milk (1 cup) and stir to combine all the ingredients. Bring the mixture to a gentle simmer.

7Add the garam masala (1 teaspoon) and let the curry simmer for about 10 minutes, allowing the flavors to meld together.

8Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh cilantro before serving.