Wednesday, 27 August 2014

Shahi Tomato Shorba

Its been a while since I posted a recipe,so here`s one both vegetarians and non-vegetarians can enjoy.
As the name suggests shahi signifies a rich and imperial preparation, however keeping in mind today's lifestyle I have tried to tone down the richness of this dish significantly.

500 gms Red ripe tomatoes,blanched,skin removed and partly pureed (do not make it into a paste)
6-8 Almonds blanched
1' piece of ginger
1 tbsp poppy seeds
2 tbsp milk
1/2 cup yogurt/curds
1/2 tsp cumin seeds powder
1 tbsp red chilli powder
1/2 tsp garam masala powder
1/2 cup pure ghee or butter
salt to taste
coriander leaves to garnish

Grind the poppy seeds,almonds and ginger to a fine paste.Heat ghee/butter in a heavy bottom vessel,add the ground paste and saute well adding milk little by little for a good amount of time or till it reaches a pale brown colour.Add the dry spices and keep sauteing well, adding a tsp of yogurt with every addition of spice.Keep the flame on medium and continue to saute the masala well.Add in the mashed tomatoes and salt and mix well.Keep on low flame as at this point the gravy bubbles and splashes all over.Keep mixing constantly till the oil floats on top.

If you want a richer flavour add in cream or thick coconut milk towards the end.As this dish has almonds and poppy seeds,it can take in more spice,so if you feel the need, do add in more chilli powder or even chopped green chilli.
There are many additions to this basic gravy. 
Boiled eggs,sauteed vegetables,paneer,mushroom,the list is endless.
I have personally found sauteed prawns to be a perfect addition to this dish.
Just watch out for the bubbling and splashing towards the end,you can partly cover it when that happens.
Hope you enjoy this recipe as much as I do remember to share your food and serve with love and kindness.