Tomato Shorba

1. 1

   Heat 1 tbsp oil in a pan, add the garlic fry till it becomes light brown, then add the onion which is cut into big pieces.

2. 2

   Fry till the onions are translucent.

3. 3

   Now add the tomatoes which are cubed and the ginger fry till the tomatoes start to turn mushy.

4. 4

   Remove from the fire and allow the mixture to cool.

5. 5

   Once cool blend it to a smooth paste.

6. 6

   Then run this mixture through a sieve so as to remove the tomato seeds and coarse particles.

7. 7

   Now melt the butter in a saucepan , add the flour and keep stirring it over low flame.

8. 8

   After 3 minutes once the flour loses its raw smell, add the milk slowly while stirring the mixture so as no lumps remain.

9. 9

   Cook this sauce for 2 more minutes then add the tomato puree.

10. 10

    Add salt per taste and allow the shorba to simmer for 6-8 minutes.

11. 11

    Once done serve the tomato shorba in soup bowls garnished with chopped coriander,croutons and a dollop of cream and a sprinkle of black pepper powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.