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Roughly chop the garlic and chop up the tomatoes into large chunks
Finely chop the coriander, including the stems
Pour two large glugs of oil in a large pan and heat to high heat
Fry the cumin seeds until they start to pop
Add in the garlic and cook for 30 seconds until lightly browned
Add in the tomatoes, chilli powder, coriander powder, cumin powder, turmeric, and ½ tsp salt
Stir gently to not break the tomatoes
Cook for 2 minutes until the tomatoes are just warmed through
Stir in the coriander and serve on rice or with rotli/roti/chapati