Preparation Time: 10 min
Cooking Time: 30 min
2 tbsp sunflower oil
1/2 tsp mustard seeds
1 tsp fennel seeds
2-3 dried red chillies, roughly chopped
2 cloves garlic, finely sliced
2 tsp ginger-garlic paste
10 large tomatoes, chopped
10-12 green chillies, roughly chopped
salt, red pepper power (peri-peri salt) or dried red chilli flakes
a few coriander leaves
1 Heat 1 tbsp oil in a wok, add the garlic, fennel seeds and mustard seeds, fry for a minute until garlic turns slightly golden.
2 Add the tomatoes, ginger-garlic paste, green chillies, salt and peri-peri salt or chilli flakes (or both!) and cook on high heat for about 10 min. Cover the wok and cook on low heat for about 30min.
3 When the sauce is thick without lumps, add coriander and serve. Best served with white basmati rice.