Step 1: Heat the oil in a pan or wok over medium heat.

Step 2: Once the oil is hot, add the mustard seeds and let them pop. Then, add the cumin seeds.

Step 3: Stir in the asafoetida (hing) powder and fresh curry leaves, letting them sizzle in the oil for a few seconds.

Step 4: Add the crushed garlic and green chilli paste. Sauté until the garlic slightly changes colour and smells fragrant.

Step 5: Toss in the finely chopped onion and sauté well until it turns soft and golden brown.

Step 6: Lower the heat. Stir in the turmeric powder and salt, mixing everything thoroughly.

Step 7: Add the Kanda Lasun Masala (onion-garlic masala) and mix well so the spices evenly coat the onion base.

Step 8: Add the chopped tomatoes to the pan. Mix well, then turn the heat to its lowest setting.

Step 9: Cover the pan with a tight lid and let it cook in its own steam for 5 to 7 minutes. Do not add any extra water.

Step 10: Remove the lid and stir. The steam collected on the lid will drop back into the pan, helping the tomatoes turn soft and mushy perfectly.

Step 11: Add the roasted peanut powder and sugar, mixing gently to combine.

Step 12: Cover the pan with the lid one more time and let it simmer for another 2 to 3 minutes on low heat.

Step 13: Turn off the heat, garnish generously with freshly chopped coriander leaves, and your Quick Indian Tomato Sabzi Recipe is ready to serve!