Ingredients 10 tomatoes roughly chopped 2 teaspoon oil 2 bay leaves 2 inch cinnamon 1 star anise 4 cloves 1 tablespoon besan (gram flour) 2 cloves garlic grated ½ inch ginger grated 1 tablespoon coriander stem finely chopped

Ingredients continued ½ teaspoon turmeric powder ½ teaspoon chili powder ½ teaspoon coriander powder ½ teaspoon pepper powder ½ teaspoon sugar Salt to taste 1 tablespoon coriander leaves 1 tablespoon coconut cream

Set the Instant Pot in saute mode and add oil. Add whole spices (bay leaf, cinnamon, star anise, cloves) and saute for few seconds

Add ginger and garlic. Saute 1 minute

Add besan (gram flour). Mix well

Add turmeric, chili powder, coriander powder

 Add ¼ cup water and saute for two minutes

Add 2 cups of water. Mix well and deglaze the pot

Add tomatoes, coriander stem, and salt. Mix well

Secure the lid of the Instant Pot and set it to pressure cook mode. Pressure cook on high for 5 minutes. Do natural pressure release for 10 minutes, then do a quick release

Pick the whole spices and discard them

Using an immersion blender, blend the shorba well

Add crushed black pepper and coconut cream. Mix well

Serve with bread croutons