This rich curry base gets its deep flavor from a golden-fried onion, plenty of garlic and ginger, and a warm blend of cumin, coriander, turmeric, and garam masala bloomed right in the pan. Crushed tomatoes simmer down until glossy and thickened, then full-fat coconut milk gets stirred in for a velvety, restaurant-style finish that coats the back of a spoon. A quick blend turns it silky smooth, ready to spoon over your favorite protein or vegetables for an easy weeknight dinner. Since you're building the seasoning yourself from whole spices rather than relying on a jarred sauce, it's easy to keep this one dialed in for an added salt–conscious kitchen. Finish with a scatter of fresh cilantro and you've got a versatile, freezer-friendly sauce worth doubling.
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Heat the oil in a large saucepan over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
Add the onion and cook, stirring occasionally, until softened and deep golden, 12–15 minutes.
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