A delicious broth based flavorful tomato soup with basil & coriander. has the perfect blend of fleshy tomatoes with fresh Indian spices. It is commonly called the 'Punjabi version' of the tomato soupTOMATO AND BASIL SHORBAIngredients6 large tomatoes, roughly chopped2 dried red chillies1 black cardamom 1 inch cinnamon 3-4 green cardamoms1 teaspoon cumin seeds (jeera)3-4 basil stems5-6 black peppercorns 3-4 garlic cloves1 teaspoon red chilli powder1 tablespoon oil 2 tablespoons gram flour (besan)Crushed black peppercorns to taste1 tablespoon lemon juiceBasil paste10-12 fresh basil leaves3-4 cashewnuts, broken 3-4 garlic cloves½ teaspoon crushed black peppercorns2 tablespoons oil Salt to tasteMethod1. Heat a pressure cooker. Add tomatoes, dried red chillies, black cardamom, cinnamon, green cardamoms, cumin seeds, basil stems, peppercorns, 3-4 garlic cloves, chilli powder and 2 cups water and mix. 2. Add salt, mix, cover and cook till 3-4 whistles are released. Open the lid when the pressure is completely released.3. To prepare basil paste, blend together cashewnuts, garlic cloves, crushed peppercorns, basil leaves, oil and salt into a smooth paste.4. Heat oil in a deep non-stick pan. Add gram flour, whisk and roast for 1-2 minutes. Strain the cooked tomato mixture, whisk and cook till the mixture thickens. 5. Add salt and crushed peppercorns, mix and switch off heat. Add lemon juice and mix well.6. Pour soup in individual bowls, drizzle basil paste and serve hot.Click to Subscribe: http://bit.ly/SanjeevKapoor_KhazanaBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqWonderchef Kitchenware: https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor