Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves.
Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water.
Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes.
