Persian-Style Indian Curry (Khorsh-e Kari)

Heat oil in a heavy pot over medium heat. Add the chopped onions and sauté until soft and golden.

Stir in the grated garlic and ginger; cook for about 30 seconds until fragrant.

Add the grated tomatoes and tomato paste. Cook, stirring occasionally, until the mixture thickens and excess moisture evaporates.

Reduce the heat to low. Add the yogurt gradually, stirring constantly to prevent curdling, until the sauce becomes smooth and glossy and a little oil separates.

Add curry powder, turmeric, coconut powder, crushed cumin seeds, green chilies, salt, black pepper, and red pepper. Sauté gently for 2–3 minutes to bloom the spices.

Pour in 2–3 cups of boiling water, bring to a gentle simmer, and cook until the sauce begins to thicken.

For the meatball version: In a bowl, mix the ground meat with one grated onion, grated garlic and ginger, curry powder, turmeric, crushed cumin seeds, salt, black pepper, and red pepper (about 1/2 tsp each). Shape into small meatballs and lightly fry in oil until just browned.

Add the fried meatballs to the simmering sauce. Cover and cook gently until fully cooked and infused with flavor.

For the chicken version: After sautéing onions, garlic, and ginger, add the chicken pieces and cook until lightly sealed on all sides. Continue with the recipe, simmering until the chicken is tender and the sauce thick.

Finish with chopped cilantro, adjust seasoning, and let the curry rest for a few minutes before serving.