1. Slice the tomatoes open and deseed them. Discard the seeds (you don’t have to peel the tomatoes) and chop the tomato flesh up into small chunks. Pour a little vegetable oil in a medium saucepan and add half of the chopped red onion together with the garlic paste, the mustard seeds and the freshly grated ginger.

2. Place the pan over medium heat and gently cook the onion for 3 minutes in the hot oil. Then add the freshly chopped tomatoes and the tomato paste.

3. Stir and cook the tomatoes for 3 more minutes until a little soft. Then add the cumin seeds and the garam masala. Season with a little pinch of pepper and salt.

4. Stir the tomato well and cook for another 7 to 10 minutes until soft. The stir in the freshly chopped mint, the yogurt and the milk.

5. Stir the raita well now until you get a creamy but still chunky dipping sauce. Add the rest if the chopped red onion.

6. Stir and check the seasoning. Add extra pepper or salt to taste if necessary. Take the raita off the heat and let it cool down fully. Then place it in the fridge for 5 minutes. Scoop the raita in a clean bowl. Serve cold.