TAMATAR SHORBA – INDIAN TOMATO SOUP Preparation Time – 10 minutes Cooking Time – 20 minutes Serves – 2 Ingredients 1 tablespoon ghee or salted butter 1 small red onion, finely chopped 3 bay leaves 1 inch stick of cinnamon, lightly crushed 2 teaspoons ground cumin 1 teaspoon garam masala 2 teaspoons sugar 1/4 teaspoon salt or to taste 6 peppercorns 250ml vegetable stock 2 x 400g tins diced tomatoes Method Heat the ghee/butter over low heat in a heavy based saucepan. Add the onion, bay leaves, peppercorn and cinnamon. Fry until the onions are soft and caramelized. Add the cumin, garam masala, sugar and tomatoes. Stir and bring to boil. Simmer for 15 minutes on low heat. Remove from heat and strain the soup by passing it through a sieve. Using a metal or wooden spoon, push against the solids in the sieve to extract as much liquid as you can. Discard what is left in the sieve. Season the liquid with salt and return to heat for 2 minutes. Garnish with fresh cream or coriander before serving piping hot.
Posted on: Sat, 22 Jun 2013 23:38:50 +0000
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