Thursday, November 17, 2016

TOMATO & PANEER SOUP

TOMATO & PANEER SOUP

As we head into the winter, I make soups more often as they are healthy and nutritious. Elsewhere in this blog you will find recipes for Red Pumpkin Soup, Spinach Soup, and Carrot Soup.

I liked the combination of tomato and paneer (cottage cheese) in this recipe adapted from MasterChef Sanjeev Kapoor's book, "Simply Indian".

To save time, I made this soup using water but you could make vegetable stock and use it instead. A nice feature of this soup is that you get to eat the paneer cubes as you enjoy the soup.




Ingredients:
  • Tomatoes, medium-sized, 5
  • Paneer (Cottage Cheese), 100 gms
  • Onion, medium-sized, 1
  • Ginger, 1 " piece
  • Garlic, 4 cloves
  • Green Chillies, 2
  • Tomato Ketchup, 4 tbsp
  • Water, 4 cups
  • Salt, to taste
  • Pepper, crushed, 1/4 tsp
  • Rice Powder, 1/2 tbsp
  • Fresh Coriander Leaves, a few sprigs
  • Oil, 2 tsp
Method:

Cut the paneer into small cubes and keep aside
Wash and chop the tomatoes.
Chop the onion
Peel, wash and chop ginger and garlic.
Wash and chop the green chillies and fresh coriander leaves.
Add 1/2 cup of water to 1/2 tbsp of Rice Powder to make a smooth paste, without any lumps. Keep aside.

Heat oil in a thick-bottomed pan and when it gets hot add the chopped onion. Saute on high flame till it becomes translucent
Add the chopped ginger and garlic and saute for a couple of minutes.
Add the chopped tomatoes, green chillies and saute for a minute
Next add the tomato ketchup, and water and bring the mixture to a boil
Let the mixture cool, then mash and strain it through a strainer
Puree the vegetables that remain and add it to the soup
Heat the soup on medium flame and allow it to simmer
Add the salt and crushed pepper and mix well
To this add the paneer cubes and the rice powder paste to thicken the soup
Cook for a minute on medium flame
Serve hot garnished with chopped fresh coriander leaves