Tomato Shorba with Butter Toast on Tawa

Instructions

1. 1

   Sauté Aromatics

   • Heat 1 tablespoon of ghee in a deep pot or pressure cooker over medium heat.
   • Add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for about 30-45 seconds until they become fragrant.
   • Add the chopped onion and cook for 3-4 minutes until it turns soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
2. 2

   Cook Tomatoes

   • Add the chopped tomatoes, turmeric powder, red chili powder, salt, and sugar to the pot.
   • Mix everything well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
3. 3

   Simmer the Shorba

   • Pour in the vegetable stock or water and bring the mixture to a rolling boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes for the flavors to meld.
   • Alternatively, if using a pressure cooker, secure the lid and cook for 2-3 whistles on medium heat.
4. 4

   Blend and Strain

   • Turn off the heat and allow the mixture to cool down for at least 10 minutes. Remove the bay leaf and cinnamon stick.
   • Carefully transfer the mixture to a blender. Blend until you get a completely smooth puree. Be cautious when blending hot liquids.
   • Place a fine-mesh sieve over a clean pot and pour the blended soup through it. Use the back of a spoon to press the pulp and extract as much liquid as possible. Discard the solids left in the sieve.
5. 5

   Temper and Serve

   • Place the pot with the strained shorba back on the stove over low heat. Bring it to a gentle simmer.
   • Stir in the garam masala and check for seasoning, adding more salt if necessary.
   • For the tempering (tadka), heat the remaining 1 tablespoon of ghee in a small pan. Once hot, add the cumin seeds and let them splutter.
   • Immediately pour this hot tempering over the shorba. Garnish with fresh coriander leaves and serve hot.