Ajwain Paratha with Tamatar ki Sabzi

Ingredients

• 500 g Tomatoes (ripe and finely chopped)
• 1 large Onion (finely chopped)
• 1 inch Ginger (grated or minced)
• 4 cloves Garlic Cloves (minced)
• 2 pcs Green Chili (slit lengthwise)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance tanginess)
• 1 cup Water (adjust for desired consistency)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Heat oil in a kadai or medium-sized pan over medium heat. Once the oil is shimmering, add the cumin seeds and let them crackle for about 30 seconds until fragrant. Add the hing and sauté for another 10 seconds.

2. 2

   Add the finely chopped onions and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent with light golden edges.

3. 3

   Stir in the minced ginger, garlic, and slit green chilies. Cook for about 1 minute until the raw aroma disappears.

4. 4

   Lower the heat to prevent burning the spices. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 30-40 seconds until the spices are aromatic.

5. 5

   Add the chopped tomatoes and salt. Mix well to coat the tomatoes with the masala. Cover the pan and cook for 8-10 minutes, stirring every few minutes. Cook until the tomatoes break down completely, become mushy, and you see oil separating from the masala at the edges.

6. 6

   Pour in 1 cup of water and add the sugar (if using). Stir well, scraping the bottom of the pan. Bring the curry to a gentle boil.

7. 7

   Once boiling, reduce the heat to low, cover the pan again, and let it simmer for 5-7 minutes. This allows the flavors to meld and the gravy to thicken slightly.