Intensely fragrant Indian spices form the backbone of this comforting tomato soup, which includes the tangy, fruity essence of Amchur Powder, made from unripe ground mango.
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients
Serves 6
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3 Tablespoons Ghee
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1 Teaspoon Cumin Seed
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2 Teaspoons Black Mustard Seed
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8 Curry Leaves
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1 Serrano Chile, sliced
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4 Cloves Garlic, minced
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1 Teaspoon Whole Coriander Seed, toasted and ground
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1/2 Teaspoon Nigella/Black Caraway (Kalonji)
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1 Teaspoon Smoked Sweet Paprika
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2 Teaspoons Amchur Powder, divided
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(28 Oz.) Can Crushed Tomatoes, plus one extra can (14.5 oz)
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2 Cups Vegetable Broth
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1 Tablespoon Granulated Brown Sugar
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1/4 Cup Fresh Cilantro, minced
Directions
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Heat ghee in large soup pot over medium-high heat. When oil shimmers, add cumin seeds. When seeds begin to pop, add mustard seeds. Cook until mustard seeds pop.
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Reduce heat to medium. Add curry leaves, chile and garlic. Sauté for 2 minutes, stirring constantly. Add coriander, nigella seeds, paprika and 1 teaspoon Amchur Powder and stir to combine.
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When spices are just-toasted and aromatic, add tomatoes, vegetable broth and brown sugar. Season with 1 teaspoon salt, stir again and bring to a boil.
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Reduce heat and simmer over moderate heat, stirring often, for 30 minutes. Taste and adjust sugar and spices as you go.
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Right before serving, stir in remaining Amchur Powder. Ladle into bowls and garnish with cilantro.