Wash the tomatoes and grind it slightly coarse along with cashews and coconut with enough water. If you are using a food processor to grind the tomato coconut cashew mixture, you can just use the 2 cups of water which will give you a thick gravy. If you are using a blender, you may need some extra water to grind everything.
Heat oil in a pan and fry the broken dried red chilies.
Add the grind tomato mixture (with cashews and coconut) to the pan and you can add little extra water if the gravy is too thick.
Saute the mixture for about 4 to 5 minutes or until the mixture is cooked and the oil starts separating from the sides of the pan.
Add the salt and garlic powder, stir well and cook in low heat for 2 more minutes.
Add all remaining spices to the pan - turmeric powder, red chili powder, cumin seeds powder and garam masala powder and stir everything well until well combined.
Cook the mixture in low heat for another 2 minutes. In case you need even more gravy, you can add a bit more water and heat the mixture for 1 more minute, tomato masala curry is ready to be served!