Roughly chop the garlic and chop up the tomatoes into large chunks. Finely chop the coriander, including the stems.
Pour two large glugs of oil in a large pan, heat to high heat. Fry the cumin seeds until they start to pop. Add in the garlic and cook for 30 seconds until lightly browned. Add in the tomatoes, chilli powder, coriander powder, cumin powder, turmeric, and ½ tsp salt. Stir gently to not break the tomatoes.
Cook for 2 minutes until the tomatoes are just warmed through, you want to keep them whole and not broken down. Stir in the coriander and serve on rice or with rotli/roti/chapati (whichever is your naming preference).