Fiery Indian-Style Tomato Curry (Tamatar Masala)

1.Heat the vegetable oil or ghee in a large pan or Dutch oven over medium heat.

2.Add the cumin seeds and let them splutter, about 30 seconds. If using asafoetida, add it now.

3.Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.

4.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

5.Reduce the heat to low. Add the turmeric powder, coriander powder, Kashmiri red chili powder, and garam masala. Stir constantly for 30 seconds to toast the spices, being careful not to burn them.

6.Pour in the tomato puree/crushed tomatoes, salt, and sugar. Mix well to combine with the spices.

7.Increase the heat to medium-low. Cook the tomato mixture, stirring occasionally, until the oil begins to separate from the edges of the masala (this usually takes 8-10 minutes). This step is crucial for deep flavor.

8.Add 1/2 cup of water and the slit green chili. Bring the curry to a gentle simmer, cover partially, and cook for another 5 minutes, allowing the flavors to meld.

9.If using, stir in the heavy cream or coconut milk until the curry turns a uniform orange-red color. Simmer for 2 more minutes; do not boil vigorously after adding cream.

10.Taste and adjust salt or chili as needed. Remove from heat.

11.Garnish generously with freshly chopped cilantro before serving hot with basmati rice or warm naan bread.