How to make Tomato Masala Curry

Tomato Masala Curry is a superb accompaniment for roti, chapati and also naans. This curry is created using small tomatoes. Of course I personally use big tomatoes also and cut them into two or perhaps four portions
and take action. We need to prepare masala with this curry before hand. I commonly prepare the masala using mincing stone i. e. Indian traditional mixi used to grind masalas, chutneys made together with stone material.

Ingredients for Curry:

Tomatoes - 10 to 15
Onions - 2 large
Masala - 2 tbsp
Garlic Ginger Paste - 1 tsp
Salt - to taste
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Oil - 2 tbsp

Procedure:

Slit the actual tomatoes. If tomatoes are big in size make 2 or 3 portions. Slice onions.
Heat oil in the wok, fry onions and ginger garlic paste.
Fry these individuals till they turn translucent.
Add tomatoes going without running shoes and mix well. Add salt and turmeric powder.
Cook till the tomatoes become soft. Include grounded masala and combine well.
Serve tomato masala curry with roti, chapati and naans.

Ingredients for Masala:

Peanuts - 1 tbsp
Sesame Seeds - 1 tbsp
Dry Coconut - 1/2 tbsp
Coriander Seeds - 1 tsp
Red Chillies - 5 to 7

Procedure:

Dry roast all of them except dry coconut. 
Grind them along with dry coconut and make coarse powder. 
We can grind them in the mixer grinder also.