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2 tbsp cooking oil

1 large onion, finely chopped

2-3 garlic cloves, minced

1-inch piece of ginger, minced

2 medium tomatoes, pureed (or 1 cup canned tomato puree)

½ cup plain yogurt, whisked

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp garam masala

1 tsp paprika (optional, for color)

½ tsp ground cinnamon (optional, for depth of flavor)

1-2 green chilies, slit lengthwise (optional, for heat)

1 cup water (adjust for desired consistency)

Salt, to taste

Fresh cilantro, chopped, for garnish

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Instructions:

Heat oil in a deep pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Add the chopped onion and sauté until golden brown.

Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add the pureed tomatoes and cook until the oil separates and the mixture thickens (about 5-7 minutes).

Lower the heat and mix in turmeric, red chili powder, coriander powder, paprika (if using), and ground cinnamon. Stir well to combine.

Slowly add the whisked yogurt, a little at a time, stirring continuously to prevent it from curdling.

Cook for another 5 minutes, letting the spices infuse into the yogurt-tomato mixture.

Add water to adjust the consistency of the gravy. Bring it to a gentle boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally.

Stir in garam masala and green chilies, if using, and cook for an additional 2-3 minutes.

Taste and adjust salt as needed.

Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.