Tomato Paneer Soup

Ingredients:

• Tomatoes – 4 large, ripe (or 2 cups tomato puree)
• Paneer – 150 grams, cubed.
• Onion – 1 small, finely chopped.
• Garlic – 3 cloves, minced.
• Ginger – 1 tsp, grated.
• Green chili – 1 (optional), chopped.
• Black pepper – ½ tsp
• Salt – to taste
• Sugar – ½ tsp (optional, to balance acidity)
• Butter or oil – 1 tbsp
• Water or vegetable broth – 1.5 to 2 cups
• Fresh coriander or cream – for garnish (optional)

Instructions:

1. Roast or Boil Tomatoes (Optional but adds flavor)
2. Score the tomatoes and boil them in water for 5–6 mins until soft. Peel and chop.
3. Alternatively, roast them for a smoky flavor.
4. In a pan, heat butter or oil. Add chopped onions, sauté until translucent.
5. Add garlic, ginger, and green chili. Cook for a minute.
6. Add chopped or pureed tomatoes. Cook until the mixture thickens and oil starts to separate (about 7–10 mins).
7. Let it cool slightly. Blend the mixture into a smooth puree (add water if needed).
8. Strain for an extra smooth soup (optional).
9. Return the puree to the pan. Add water/broth, salt, pepper, and sugar.
10. Let it simmer for 5–7 minutes.
11. Add paneer cubes. Let them heat through for 2–3 minutes without overcooking.
12. Serve hot, garnished with coriander leaves or a swirl of fresh cream.