Tomato Soup with spices Recipe
Tomato – 4 medium size /300 gms
Onion – 1 small / 50 gms
Green Chillies – 2
Beetroot – 1 small piece [1 tbsp chopped]
Minced Ginger-Garlic – 1 tsp
Bay Leaf – 1 small
Cardamom – 1
Cinnamon Stick – 1/2” Piece
Chopped Cilantro – 3 sprigs
Salt and Pepper – To taste
Besan/Chickpeas Flour – 2 tsp [optional]
Sugar – 1/2 tsp
Water – As needed [around 4-5 cups]
Fried Bread Pieces – 8-10 [optional]
1. Wash and chop onion, tomato, green chillies and beetroot.
2. In a pressure cooker container add all the ingredients with 1 cup water except fried bread pieces, besan and sugar and pressure cook for 3 whistles.
3. Once pressure released discard all garam masala like bay leaf, cinnamon, clove & blended everything using a mixer or blender.
4. Add the puree in a pan with 2-3 cups of water and bring it to good boil. Add sugar and simmer for 2-3 minutes in medium heat, adjust salt & pepper if needed.
If you want to make the soup thick, mix 2 tsp besan with little water and add to soup after 1st boils comes. I didn’t add. Our soup is ready.
Have hot soup with few fried bread pieces and relish.
Indian Tomato Soup takali soup recipe
~ Water quantity depends on how you like your soup, I like little thick so I added around 4 cups of water.
~ You can strain the puree before boiling, I normally don’t do this for most of the soups.
~ Discarding all the garam masala items used is important. If you don’t discard all masala and grind it then soup will be very spicy and this spiciness is very sharp you won’t be able to drink it, this is from my experience!
~ You can do the cooking in a open pan instead of pressure cooker.
~ You can add 1/2 tbsp of butter while boiling soup.