Wash and chop 4 medium-sized tomatoes and 2 large onions into small pieces.
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them crackle.
Add the chopped onions and sauté until they turn golden brown.
Add 1 teaspoon of ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Mix well and cook for 5-7 minutes, stirring occasionally.
Cover the pan and let the sabzi cook for another 10-12 minutes on low heat, until the tomatoes are soft and the flavors have melded together.
Garnish with chopped coriander leaves and serve hot with roti or rice.