Creamy cashew chicken korma

Ingredients

• Ripe tomatoes – 3 nos
• Maida (All-purpose flour) – 15 grams
• Ghee – 15 grams
• Salt – 1/2 tablespoon
• White pepper powder – 1/2 tablespoon
• Sugar – 1/4 tablespoon
• Fresh milk cream – 1/2 cup
• Dry ginger powder – 1/4 teaspoon
• Water – 300 ml

Method

1. Prepare the Tomato Paste: Start by cutting the ripe tomatoes into large pieces. Cook the chopped tomatoes in a pressure cooker until they become tender. Once cooked, remove them from the cooker and allow them to cool. Once cool, blend the tomatoes into a smooth paste using a mixer grinder.
2. Start by cutting the ripe tomatoes into large pieces.
3. Cook the chopped tomatoes in a pressure cooker until they become tender.
4. Once cooked, remove them from the cooker and allow them to cool.
5. Once cool, blend the tomatoes into a smooth paste using a mixer grinder.
6. Cook the Soup Base: In a pan, heat the ghee and add maida (all-purpose flour). Roast the flour until it turns golden brown. This forms the base of the soup and gives it a creamy texture. Add the freshly made tomato paste into the pan with the roasted flour. Season with salt, white pepper powder, sugar, and dry ginger powder. Stir well to combine all the ingredients.
7. In a pan, heat the ghee and add maida (all-purpose flour). Roast the flour until it turns golden brown. This forms the base of the soup and gives it a creamy texture.
8. Add the freshly made tomato paste into the pan with the roasted flour.
9. Season with salt, white pepper powder, sugar, and dry ginger powder. Stir well to combine all the ingredients.
10. Simmer the Soup: Let the soup cook on simmer for about 2 minutes. This allows the flavors to meld together. Add water to the soup, stirring occasionally to ensure it has the desired consistency.
11. Let the soup cook on simmer for about 2 minutes. This allows the flavors to meld together.
12. Add water to the soup, stirring occasionally to ensure it has the desired consistency.
13. Final Touch – Add Cream: Once the soup has reached the right consistency, remove it from heat. Add a swirl of fresh milk cream for an extra rich and smooth texture.
14. Once the soup has reached the right consistency, remove it from heat.
15. Add a swirl of fresh milk cream for an extra rich and smooth texture.
16. Optional Shrimp Garnish (for an extra twist): If you'd like to take your tomato soup to the next level, you can prepare shrimp as a garnish. In a separate pan, melt butter and vegetable oil. Sauté finely chopped onions and garlic pods until they turn golden brown. Add the shrimp and cook until they are fully done. Add milk, flour, and season with chili flakes, pepper powder, oregano, and salt. Once the shrimp is cooked and the sauce has thickened, serve it on top of your creamy tomato soup for added flavor.
17. If you'd like to take your tomato soup to the next level, you can prepare shrimp as a garnish.
18. In a separate pan, melt butter and vegetable oil.
19. Sauté finely chopped onions and garlic pods until they turn golden brown.
20. Add the shrimp and cook until they are fully done.
21. Add milk, flour, and season with chili flakes, pepper powder, oregano, and salt.
22. Once the shrimp is cooked and the sauce has thickened, serve it on top of your creamy tomato soup for added flavor.
23. Serve & Enjoy: Ladle the soup into bowls, garnish with the shrimp mixture (if you made it), and enjoy with a sprinkle of extra cream or herbs if desired.
24. Ladle the soup into bowls, garnish with the shrimp mixture (if you made it), and enjoy with a sprinkle of extra cream or herbs if desired.