Ingredients:

  • 3 tbsp ghee
  • 1 tsp cumin seeds
  • 2 medium (200g) yellow onions, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium (10g) green chilies, slit lengthwise
  • 3 large (450g) Roma tomatoes, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp granulated sugar
  • 1 tsp turmeric powder
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat the ghee or oil in a heavy-bottomed skillet over medium heat until shimmering.
  2. Add cumin seeds and sauté until they sizzle and turn golden brown (about 30 seconds).
  3. Add the diced onions and sauté, stirring frequently, until they transition from translucent to a deep golden-brown color (approximately 8–10 minutes).
  4. Stir in the ginger-garlic paste and green chilies; cook for 1 minute until the raw pungent aroma disappears.
  5. Add the chopped tomatoes and salt. Cook on medium-high heat, stirring occasionally, until the tomatoes soften and reach a jam-like consistency.
  6. Stir in the sugar to balance the tomato acidity.
  7. Add turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala. Continue cooking until the oil separates from the solids (Bhuna technique).
  8. Finish by stirring in fresh chopped cilantro and lemon juice before removing from heat.