• 500 gmsTomatoes
  • 2 tbsp. Sugar
  • 2 1/2 cups water
  • 2 bayleaf
  • 1/4 tsp. cinnamon-clove powder
  • 1/4 tsp. red chili powder
  • 1/4 tsp. cumin powder
  • 1 tsp. butter
  • 1/2 tbsp. plain flour
  • 1 garlic flack


Pressure cook the tomatoes till 2 whistles, Blend till smooth. Strain to remove seeds and peels. Heat butter in a pan, add the bay leaf, whole garlic and cook for a few seconds. Add tomato puree. Stir. Dissolve the flour in a little water till smooth. Add the flour paste, stirring continuously, bring to a boil. Add the seasoning, salt and sugar. Simmer for 10 minutes. Serve hot with bread croutons, a swirl of fresh cream, and pepper.

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