Ingredients:
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tomatoes, chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt, to taste
1 cup water
1/2 cup heavy cream or coconut milk
Fresh cilantro leaves, for garnish (optional)
Directions:
Heat vegetable oil in a skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until onion becomes translucent and aromatic, about 3-4 minutes.
Add chopped tomatoes and tomato paste to the skillet. Cook until tomatoes break down and soften, about 5-6 minutes.
Stir in ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, and salt. Cook for another 1-2 minutes until spices are fragrant.
Pour in water and bring the mixture to a simmer. Allow to cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat and let the sauce cool slightly.
Transfer the sauce to a blender and blend until smooth.
Return the sauce to the skillet and stir in heavy cream or coconut milk. Simmer for another 2-3 minutes until heated through.
Taste and adjust seasoning if needed.
Garnish with fresh cilantro leaves before serving, if desired.