Tomato With an Indian Twist

Wednesday, February 20, 2008

2 to 3 servings

Heat a few tablespoons of vegetable oil or olive oil in the pot. Add 5 chopped cloves garlic and cook for about 30 seconds. Add 28-ounce can of tomatoes (plus juices) and 2 bay leaves. Bring to a boil, then reduce the heat and cover, allowing the tomatoes to break down. Discard the bay leaf and puree the tomatoes, using a blender or an immersion blender, until smooth. Season to taste with salt and black pepper . Meanwhile, heat a few tablespoons vegetable oil in a skillet and add 1 teaspoon cumin seeds ; stir. Add 1 teaspoon ground coriander and 1/2 teaspoon cayenne pepper or smoked paprika . Stir quickly; the mixture will become pasty. Add 1/2 medium onion sliced into thin half-moons and allow the onions to brown on the ends. Taste and adjust seasoning; pour the contents of the skillet into the soup pot.

POSSIBLE GARNISHES: chopped cilantro or flat-leaf parsley leaves. Serve with nan or papadums.

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