Korma Sauce from Tajikistan

Peel and finely dice the medium yellow onion into small, uniform pieces.

Heat the corn oil in a heavy-bottomed pot or saucepan over medium heat until shimmering.

Add the diced onion to the hot oil and cook, stirring occasionally, until the onion becomes soft and translucent.

Pour in the 16-ounce can of tomato sauce and stir well to combine with the onion and oil.

Add the 3 cups of water to the pot and bring the mixture to a gentle simmer over medium heat.

Stir in the coriander, salt, and black pepper, ensuring the spices are fully dissolved and distributed throughout the sauce.

Reduce the heat to medium-low and simmer the korma sauce uncovered for 10-12 minutes, stirring occasionally, until the flavors meld and the sauce slightly thickens.

Taste and adjust the seasoning with additional salt, coriander, or pepper as needed.

Serve the korma sauce warm as an accompaniment to rice, bread, or meat dishes.