Tomato Dhanya Shorba

1. 1

   Boil 2 cups of water in a pan, add the tomatoes and coriander stalks cook for 10 minutes. Do not strain. Chilli powder and blend in a mixer to a smooth puree. Transfer to a deep pan and bring to boil. Take another pan melt butter and saute refined flour, salt, sugar and lemon juice and black pepper powder mix well. Simmer for 3-4 minutes and keep aside.

2. 2

   For the tempering, heat the ghee in a small pan and cumin seeds. When they crackle, add the tempering to the tamatar dhania ka shorba and mix well.

3. 3

   Serve immediately garnished with coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.