Ingredients
Method
- Thoroughly wash tomatoes under running water. Chop the tomatoes, onion, cilantro, and mince the garlic.
- Heat oil on medium heat in a large heavy bottom pan. Add cumin seeds to the hot oil.
- Once cumin seeds start to change color and oil becomes cloudy around the seeds, add onion. Cook onion until golden.
- Now add garlic and sauté for a few seconds. Add chopped tomatoes, chili flakes, and salt.
- Cook the tomatoes until soft and start to break easily. Add broth and season it with dried fenugreek leaves. Blend all the ingredients in the pot using a hand blender.
- Simmer on low for 8 to 10 minutes or until thick.
- Stir in the cream and cilantro and mix well.
- Serve hot with some heavy cream and grilled cheese sandwich.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
