Easy Indian curry

Heat some oil in a wok, and add the cumin seeds into it. As soon as they crackle, add the onions into it. Add a pinch of salt over the onions. After a minute or two, add the ginger garlic paste and keep sauteing it. Once the onions are translucent,add the half of the sliced tomatoes/tomato puree into it. At this point, you have to taste the mixture and accordingly add the rest of the tomatoes or puree, in order to prevent it from becoming too tangy. Once you've decided how much tomato to use, cover with a lid for 2-3 mins if using puree and 5 mins if using sliced tomatoes.

Stir the mixture, and add all the spices and stir again. Taste the mixture to see if it requires a little more chilly powder or coriander, if you like it more spicy.

Add the cream or coconut milk and stir. If you do not have them, you can use yoghurt. However, if you're using yoghurt, make sure that the yoghurt is at room temperature and pour it in a bowl and mix a couple of spoons of the curry into it, and then pour the mixture into the wok and stir continuously. This prevents the curry from curdling. If you don't have yoghurt, cream or coconut milk, use water.

Add half a cup of water into the curry, and your choice of veggies into it. If using veggies such as french beans, potatoes etc, it's good practice to pre-boil them or pre saute veggies such as mushrooms, corn, brocolli etc. If not, the process might just take longer. Cover for 3-4 mins, taste to adjust the salt and turn down the heat. Garnish with cilantro/fresh coriander leaves. Stir and serve!