Recipe Collection
Veg
On
Servings
4
Hours
45.00
Ingredients
- 1 kg (10 to 12 medium) Red Tomatoes
- 1 Carrot, diced
- 1 Onion, diced
- 4-5 Cloves (Laung)
- 4-5 Peppercorns (Saboot Kali Mirch)
- ½” stick of Cinnamon (Dalchini)
- 3 cloves of Garlic
- 1 tbsp Ghee/Butter
- 1 tsp Cumin
- 1 tsp Sugar
- 1 tbsp Cornflour
- Crushed pepper to taste
- Salt to taste
Preparations
- Turn the USHA Electric Pressure Cooker knob to SOUP mode.
- Heat ghee/butter in the EPC. Add cumin seeds and wait till they crackle. Add cloves, peppercorns, cardamom and garlic, and sauté for about 1 minute. Add onion, sugar & carrot and cook until the onions are translucent.
- Add tomatoes with 6 cups of water and pressure cook till the knob reaches KEEP WARM position.
- Switch off the Cooker and wait till the pressure drops.
- Strain the liquid from the tomato pulp and blend the pulp (discard the cardamom and cloves).
- Turn the Pressure Cooker knob to 5 minutes. Pour the liquid and the pulp back in the cooker.
- Add cornflour dissolved in a quarter cup of water.
- Season with salt and pepper. Cook for 2-3 minutes, until the soup is of the right consistency.
- Serve hot garnished with few croutons and cream.
Gallery Recipe
Recipe Short Description
Comformting and full of flavours this traditional Indian recipe for spiced Tomato soup is the ideal companion when tempreatures strat dipping.
Recipe Our Collection
Recipe Name
Tamatar Ka Shorba
Recipe Difficulty
Medium
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