Ingredients:

• 500 g – tomatoes, ripe
• 2 tbsp – Sugar
• 2.5 cups – water
• 1 bayleaf
• 1/4 tsp – cinnamon-clove powder
• 1/4 tsp – Red Chilli powder
• 1/4 tsp – cumin powder
• 1 tsp – Butter
• 1/2 tbsp – plain flour
• 1 Clove Garlic

Method:

1. Pressure cook the tomatoes (about 2 whistles suffice).
2. Blend till smooth. Strain to remove seeds and peels.
3. Heat butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds.
4. Add tomato puree and stir. Dissolve the flour in a little water till smooth.
5. Add the flour paste, stirring continuously, bring to a boil.
6. Add the seasoning, salt and sugar.
7. Simmer for 5-7 minutes.
8. Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Recipe courtesy of Sify Bawarchi