Tomato shorba

Method

1. 1 Sauté the onion, garlic, and ginger with butter for 4 minutes until fragrant.
2. 2 Add the sliced tomatoes and bay leaves, pour in 400 ml of water, and simmer for 15 minutes.
3. 3 Remove the bay leaves, blend the mixture until smooth, then strain through a sieve to make the soup smooth.
4. 4 Mix cornstarch with a little water, pour into a pot and simmer for 4 minutes until the soup thickens slightly.
5. 5 Season with salt, pepper, and garam masala, sprinkle with cilantro, and serve hot.

With an appliance

• Microwave 31 min

  Replace step 2: In a covered bowl, blend the tomatoes, onions, ginger, and water for 11 minutes; reduce this by about 4 minutes and do not monitor for boiling, allowing the tomatoes to soften evenly before blending.