A delicious broth based flavorful tomato soup with basil & coriander.  has the perfect blend of fleshy tomatoes with fresh Indian spices. It is commonly called the 'Punjabi version' of the tomato soup

TOMATO AND BASIL SHORBA

Ingredients

6 large tomatoes, roughly chopped
2 dried red chillies
1 black cardamom
1 inch cinnamon
3-4 green cardamoms
1 teaspoon cumin seeds (jeera)
3-4 basil stems
5-6 black peppercorns
3-4 garlic cloves
1 teaspoon red chilli powder
1 tablespoon oil
2 tablespoons gram flour (besan)
Crushed black peppercorns to taste
1 tablespoon lemon juice
Basil paste
10-12 fresh basil leaves
3-4 cashewnuts, broken
3-4 garlic cloves
½ teaspoon crushed black peppercorns
2 tablespoons oil
Salt to taste

Method

1. Heat a pressure cooker. Add tomatoes, dried red chillies, black cardamom, cinnamon, green cardamoms, cumin seeds, basil stems, peppercorns, 3-4 garlic cloves, chilli powder and 2 cups water and mix.
2. Add salt, mix, cover and cook till 3-4 whistles are released. Open the lid when the pressure is completely released.
3. To prepare basil paste, blend together cashewnuts, garlic cloves, crushed peppercorns, basil leaves, oil and salt into a smooth paste.
4. Heat oil in a deep non-stick pan. Add gram flour, whisk and roast for 1-2 minutes. Strain the cooked tomato mixture, whisk and cook till the mixture thickens.
5. Add salt and crushed peppercorns, mix and switch off heat. Add lemon juice and mix well.
6. Pour soup in individual bowls, drizzle basil paste and serve hot.

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