Ingredients:

  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 3 cups cherry tomatoes
  • 1 tbsp tomato paste
  • 1/2 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp Kashmiri red chili powder
  • salt to taste
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp maple syrup
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Heat the neutral oil in a 12-inch deep skillet over medium heat. Add the diced onions and cook for 5-7 minutes until translucent and golden.
  2. Stir in the ginger-garlic paste and slit green chilies, cooking for 60 seconds until fragrant.
  3. Add the tomato paste, turmeric, cumin, coriander, and Kashmiri red chili powder. Toast the spices for 30 seconds.
  4. Add the whole cherry tomatoes and increase heat to medium-high. Sauté for 5-8 minutes, gently pressing some tomatoes until the skins burst and release their juices.
  5. Lower the heat to medium-low and pour in the full-fat coconut milk and maple syrup. Simmer gently until the sauce becomes velvety and cohesive.
  6. Remove from heat, stir in the lime juice, and garnish with chopped fresh cilantro.