• 10 medium tomatoes (about 1 kg)
  • 1 tsp whole cumin
  • Handful of fresh coriander
  • 2 fat garlic cloves
  • 1 red finger chilli
  • Half tsp Kasoori methi or dry fenugreek
  • 2 teaspoons brown dememera sugar
  • 1 tsp sunflower oil
  • Salt to taste


Wash, slice the tops off and quarter the tomatoes. Slice the garlic.

In a medium-sized pot, bring the oil to heat over a high flame.

When it’s hot, add the cumin and garlic and fry for a few seconds until the garlic browns slightly.

Then mix in the tomatoes, sugar, chilli and coriander. Cook on a high flame, stirring every two minutes, for about 10 until the tomatoes disintegrate.

In the meantime, soak the kasoori methi in a tiny cup with two tablespoons of hot water. This will help balance the sweet and spicy soup with its bitterness.

Then take the pan off the heat for a few seconds, stir in the methi and go in with a hand blender to puree all the contents.

If you don’t have a hand blender, just wait for the contents to cool a bit and transfer them to a larger blender.

If you don’t have any blenders, just pass the contents through a sieve or colander.

Add salt to taste and enjoy piping hot.

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