Tomato-Onion Masala Gravy with Milk

1Heat oil in a pan over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

2Add the finely sliced onions (2 medium) and sauté until golden brown, about 8-10 minutes, stirring frequently to avoid burning.

3Add ginger-garlic paste (1 teaspoon) and green chili (1); sauté for 1-2 minutes until fragrant.

4Add chopped tomatoes (2 medium) and cook until they soften and the oil starts to separate, about 5-7 minutes.

5Sprinkle turmeric powder (½ teaspoon), coriander powder (1 teaspoon), red chili powder (½ teaspoon), and salt. Mix well and cook the masala for 2 minutes.

6Lower the heat and add the whisked curd gradually, stirring continuously to prevent curdling. Cook for 3 minutes until the mixture thickens slightly.

7Pour in the milk and stir well to combine. Add water as needed to achieve desired gravy consistency.

8Simmer the gravy on low heat for 5-7 minutes, stirring occasionally, until the flavors meld and the gravy thickens.

9Sprinkle garam masala (½ teaspoon) and stir to incorporate. Adjust salt if needed.

10Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Indian breads like chapati or naan.