Creamy tomato soup with the flavour of fresh coriander leaves.

TAMATAR AUR DHANIA SHORBA

Ingredients

6-8 medium tomatoes (tamatar), cut into quarters
5-6 fresh coriander stems, chopped
1 tablespoon chopped fresh coriander leaves (dhania) + for garnishing
2 teaspoons oil
2-3 green cardamoms
4-5 black peppercorns
1 black cardamom
½ inch cinnamon
½ teaspoon fennel seeds (saunf)
½ teaspoon cumin seeds (jeera)
2 dried red chillies
½ teaspoon red chilli powder
1 tablespoon gram flour (besan)
Salt to taste

Method

1. Heat oil in a pressure cooker. Add green cardamoms, peppercorns, black cardamom, cinnamon, fennel seeds, cumin seeds and broken dried red chillies and sauté till fragrant.
2. Add tomatoes, coriander stems, chilli powder, gram flour and salt, mix and cook on high heat for 1 minute.
3. Add 4 cups water, cover and pressure cook on medium heat for 8 minutes. Set aside for 5 minutes and open the lid when the pressure is completely released.
4. Blend the cooked tomato mixture into a smooth mixture and strain in a bowl. Add 1 tablespoon coriander leaves and mix well.
5. Serve hot garnished with some coriander leaves.


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