Tomato Soup Monsoon spl

By Ranveer Brar · 60 min

Ingredients

Instructions

1. In a pressure cooker, heat 1-2 tbsp oil, add the crushed garlic and chopped ginger and cook for 1 minute.
2. Add 1 tsp Degi red chilli powder, a little water and the tomatoes, and mix well.
3. Add 2 cups water, 1 tsp sugar and salt to taste, mix, cover and cook for 3-4 whistles or until the tomatoes are fully cooked.
4. Blend the cooked mixture in a mixer grinder or with a hand blender into a smooth, fine paste, then set aside.
5. Place the whole sweetcorn on the cooking rack, set the rack over a gas burner and roast for 3-4 minutes on all sides.
6. Move the roasted corn to a tray, remove the kernels and set them aside for garnish.
7. In a saucepan or handi, heat 1-2 tbsp oil with 1 tsp butter, then add the black peppercorns, black cardamom, cloves, the leftover corn cob (corn marrow), the chopped tender coriander stems, 1 tsp sugar and salt to taste, and cook for 1 minute.
8. Add the slit green chilli and 1-2 cups water, cover and boil for 10-12 minutes.
9. Strain this liquid into another pot.
10. Add the prepared tomato soup base, ½ cup water and the corn cob back in, and simmer for a while.
11. Stir in 1 tsp butter and bring to a quick boil.
12. Pour into bowls and garnish with the roasted corn kernels, a coriander sprig and fresh cream. Serve hot.

Summarized from Ranveer Brar's video. Watch it for the details.

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