8 ripe but firm tomatoes (about 2 lbs. total; see Notes)
1 teaspoon vegetable oil
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
2 tablespoons butter, cut into small pieces
1/4 teaspoon turmeric
1/4 teaspoon cayenne
6 cloves garlic, minced
2 serrano chiles, seeded and finely chopped
1 teaspoon salt
1 cup plain whole milk yogurt
Cilantro sprigs (optional)
1. Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold water and a few ice cubes and set near the pot.
Put tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water.
Drain tomatoes and pat dry.
Core and peel tomatoes (leave them whole).
Set aside.
2. In a large frying pan, heat oil over high heat.
When hot, add cumin seeds and mustard seeds and reduce heat to medium-high.
Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter.
When butter is melted, add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute. Reduce heat to low.
Add yogurt and stir in one direction until smooth.
Add tomatoes.
Gently stir to coat with sauce.
Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty of sauce.
Note: Nutritional analysis is per tomato, accroding to Myrecipe.