Tomato masala

In a saute pan over medium heat, toast a quarter cup of peanuts, a quarter cup of sesame seeds and a third of a cup of dried coconut for three to four minutes.

Transfer the toasted ingredients to a blender with one cup of water and blend on high until liquefied.

Finely chop three pieces of garlic, two onions, a small piece of ginger and two green chilies; quarter four tomatoes.

In a saute pan over medium heat add three tablespoons of olive oil, a teaspoon of cumin seeds and a teaspoon of coriander seeds and cook two to three minutes, then add 1 gram of curry leaves.

Add the onions and saute four to five minutes.

Add the garlic, green chilies and about 10 grams of fresh mint and saute another two to three minutes.

Add a quarter teaspoon of turmeric, half a teaspoon of sweet paprika, half a teaspoon of cayenne pepper, one and a half teaspoons of garam masala and half a teaspoon of salt and saute two to three minutes.

Make a well in the middle of the pan, drizzle in olive oil and add the tomatoes, then saute three to four minutes.

Pour in the peanut and coconut mixture, stir and cook about five minutes.

Cover and cook on medium low for another 10 minutes.

Plate and garnish with freshly chopped cilantro. Serve with freshly steamed basmati rice or naan.