Wash 250 grams of seedless grapes thoroughly and set aside.
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add 1 finely chopped onion and sauté until it turns golden brown.
Add 1 teaspoon of ginger-garlic paste and sauté for another minute.
Add 2 finely chopped tomatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
Add the washed grapes to the pan and mix well. Cook for 5-7 minutes, stirring occasionally.
Add 1 cup of water and bring the mixture to a boil. Lower the heat and let it simmer for 10-12 minutes, or until the grapes are cooked and the curry reaches the desired consistency.
Garnish with chopped coriander leaves and serve hot with roti or rice.