Spicy Tomato Onion Curry

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

2Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon); let them splutter for about 30 seconds.

3Add the finely sliced onions (2 medium) and sauté until they turn golden brown, about 8-10 minutes, stirring occasionally to avoid burning.

4Add the slit green chillies (3) and sauté for another 2 minutes to release their flavor.

5Add the chopped tomatoes to the pan and cook until they soften and begin to break down, about 8 minutes, stirring occasionally.

6Sprinkle turmeric powder (½ teaspoon), red chilli powder (1 teaspoon), and salt over the tomato-onion mixture; stir well to combine all the spices evenly.

7Pour in 1/2 cup of water (½ cup) to create a curry base, stir, and bring to a gentle simmer.

8Cover the pan and let the curry simmer on low heat for 10 minutes, stirring occasionally to prevent sticking.

9If using, add garam masala (½ teaspoon) during the last 2 minutes of cooking and mix well.

10Remove from heat and garnish with freshly chopped coriander leaves.

11Serve hot with steamed rice, roti, or naan bread.