Ingredients:

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 2 cups cherry tomatoes, left whole
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1 tsp garam masala
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat the ghee or oil in a skillet over medium heat. Add cumin seeds and wait for them to sizzle and turn deep golden brown (about 30 seconds).
  2. Stir in the ginger-garlic paste and slit green chilies, sautéing until the raw smell disappears and the mixture smells nutty.
  3. Increase heat to medium-high and add whole cherry tomatoes. Sauté for 3–4 minutes without stirring frequently until skins slightly blister and brown.
  4. Lower heat to medium. Stir in turmeric, Kashmiri red chili powder, salt, and sugar, tossing to coat tomatoes in the red oil.
  5. Cover the pan for 2–3 minutes to allow tomatoes to pop and release their juices, creating a thick sauce.
  6. Remove the lid and stir in garam masala and lemon juice. Garnish with chopped cilantro and remove from heat immediately.