Tomato Shorba Soup Sprinkled With Fresh Corriander Leaves

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a pressure cooker.
  • Toss in cumin seeds, black cardamom, green cardamoms, fennel seeds, cinnamon stick, black peppercorns and red chillies. Saute on medium flame until aromatic.
  • Fold in the corriander stems, gramflour and tomatoes. Mix thoroughly.
  • Stir in salt, red chilli powder and two cups of water. Mix well.
  • Close the cooker and pressure cook for upto 3-4 whistles.
  • Open the cooker once the pressure is gone and using a hand blender, blend the soup thoroughly.
  • Strain the mixture into a bowl.
  • Sprinkle fresh corriander leaves.
  • Serve hot and enjoy!
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