Warm, cozy, and comforting, this non-alcoholic mulled wine is the perfect festive beverage to savor during the holiday season. It is a great alternative for those who are looking to enjoy the holiday vibes without the alcohol.
I had read about mulled wine but never really had a chance to try it. I finally had the opportunity to taste it at my Aunt’s birthday party last Christmas. The wine concoction was sweet, spiced, and fruity. Each sip was so comforting and warming. I loved it and knew I had to recreate this drink but sans the alcohol for my friends and family members who are teetotalers.
The aroma of fruit juices simmering with spices and fruits on the stovetop makes my home smell like the holidays. This festive, spiced holiday drink is sure to warm you up from the inside out. Just imagine being curled up under a fluffy blanket, sipping on a mug of warm mulled wine around a cozy fireplace, ahh blissful!!
- Why you’ll love this recipe?
- Ingredients
- Instructions
- Serving suggestions
- Variations
- Storage
- Top tips
- FAQ
- Related
- Non-Alcoholic Mulled Wine
Why you’ll love this recipe?
- Enjoy all the benefits of drinking this warm beverage without the booziness or hangover
- This alcohol-free mulled wine is the perfect winter mocktail to warm you up
- Pregnant women and kids can enjoy it too
- Perfect for those who avoid consuming alcohol due to various reasons yet want to enjoy this seasonal drink
- Easily customizable
- Great for gifting this holiday season
Ingredients
To make this easy mulled wine without alcohol, you will need the following ingredients;
- Juice: I’ve used a mix of grape juice and cranberry juice as the base for this recipe.
- Water: We need little water to help balance the flavors and prevent the mixture from becoming too concentrated.
- Granulated sugar: This can be adjusted as per the sugar content of the fruit juice. You may use brown sugar too.
- Spices: I’ve used cinnamon, cloves, and, star anise. Each spice adds its unique flavor to the mulled wine. Cinnamon adds a sweet, warm, and woody flavor, cloves add a hint of spice and pungency, and star anise adds a sweet, licorice-like flavor.
- Orange and lemon slices: The essential oils released from the rind of the orange and lemons during simmering adds a wonderful aroma along with a citrusy zing, brightness, and sweetness to the drink.
- Ginger: I’ve used peeled and sliced ginger but you can also use coarsely crushed or grated ginger for an extra spicy kick.
- Cranberries: Adds a burst of tart flavor and vibrant color to this alcohol-free mulled wine.
Please refer to the recipe card below for the complete list of ingredients and quantities.
Instructions
1- In a saucepot, combine 3 cups of red grape juice, 1 cup of cranberry juice, and 1/2 cup of water.
2- Add 1 to 2 tablespoons of sugar or any other sweetener of your choice. This step is optional and can be adjusted in the end.
3- Add spices: 2 pods of star anise, 6-7 whole cloves, a couple of (2-inch) cinnamon sticks, 1-inch ginger (peeled and thinly sliced or grated), frozen or fresh cranberries, orange, and lemon slices.
4- Mix well.
5- Heat the mixture on medium heat until it begins to simmer. Do not boil.
6- Reduce heat to low and simmer, covered, for 20 minutes. Check for sweetness and add a couple of tablespoons of sugar if needed, heat until it dissolves. If the flavor is too intense for you, dilute the drink with a little water or add more fruit juice.
7- Remove the pot from heat, strain or remove the fruits and spices with a slotted spoon, and serve warm in heatproof glasses.
8- To make it even more inviting and visually appealing, garnish the mulled wine with orange slices, cinnamon sticks, star anise, and a few fresh cranberries.
Serving suggestions
Here are a couple of other ways you can amp up the garnishes of this mocktail.
- Skewer fresh or candied cranberries on a toothpick and place it on the rim of your serving glasses. If using candied cranberries, add them just before serving or the sugar coating will melt if kept in contact with the mulled wine for a long time.
- Garnish with a sprig of rosemary, thyme, or mint leaves to add a pop of green color.
- Instead of garnishing with plain orange slices, try orange slices studded with cloves. To do that, simply push 5 to 6 cloves into the rind or flesh of the orange slices.
Variations
Feel free to experiment with some of these interesting variations of alcohol-free mulled wine;
- Non-alcoholic red wine: You may use a bottle of your preferred non-alcoholic red wine instead of juice. Skip the water and add it in the end if you need to dilute the flavors. The rest of the process remains the same.
- Herbs: Simmer the mixture along with some herbs like rosemary, thyme, or mint to imbue herbal notes.
- Fruit juice: Feel free to experiment with just grape juice or a combination of juices. You can also consider using apple juice, plum juice, etc. Use white grape juice to make white mulled wine.
- Fresh fruits/berries: You may add some sliced apples, pears, fresh or frozen blackberries, raspberries, blueberries, etc.
- Pronounced citrus flavor: If you love citrusy notes in your mulled wine, you can add more citrus fruits like grapefruit, blood oranges, etc along with the orange and lemon slices. Also, adding a 1/2 cup of citrus juices like orange, grapefruit, etc will elevate the citrus flavor in this alcohol-free mulled wine.
- Spices: You may also consider adding other spices like peppercorns, nutmeg, allspice, or crushed green cardamom.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Remove the fruits and spices before refrigerating as it helps prevent the flavors from becoming too intense.
Reheat it on low heat gently on the stove before serving and it should still taste just as good.
Top tips
Simmer, don’t boil: Simmering allows a gradual infusion of the spices in the mulled wine and also helps develop deep, complex flavors. Boiling the mixture will concentrate the flavors, thicken it into a thick syrup, and may also make the wine taste bitter.
Sweetness: I’ve added a bit of sugar to balance the flavors from the tart cranberries and spices. Sweetness, of course, will vary from one brand of juice or the type of fruit juice you use. If you are unsure of the sweetness level, do not add sugar in the beginning. Taste it towards the end of the simmering process and adjust it to your liking by adding sugar or any other sweetener of your choice.
For a slight kick: You may also add dried or fresh chile peppers, or some peppercorns to give it that extra punch.
Strain the mulled wine before serving: Biting into a whole clove can be an unpleasant experience, so strain the wine before serving.
Serving temperature: Mulled wine is best served warm instead of piping hot as the flavors are more prominent.
What is mulled wine?
Mulled wine, also known as spiced wine is a traditional alcoholic drink, popular during the holiday season. It is served in the Christmas markets in most European countries. Traditionally, it is made with red wine, fruits, and mulling spices, and sometimes includes either brandy, cognac, or rum.
Does mulled wine contain alcohol?
Yes, since mulled wine is an alcoholic drink made typically with red wine, it does contain alcohol. Some of the alcohol may partially evaporate during the simmering process, but not all of it.
What is non-alcoholic mulled wine made up of?
Non-alcoholic mulled wine is a fragrant mocktail made of fruit juice or non-alcoholic wine along with spices and fruits. While spices used remain the same, the fruit juices and fruits used can vary from one recipe to another.
What does non-alcoholic mulled wine taste like?
It is a symphony of fruity, tart, and sweet flavors from red grape juice, cranberry juice, and frozen cranberries. It has a warmth from the spices, a hint of zesty citrus flavor from the orange and lemon slices, and a subtle kick from the ginger.
Can I make this ahead of time?
Yes, you can! Prepare the mixture a day or two in advance. Once the wine has cooled down, strain and transfer the wine into a container with a lid, and refrigerate. When you are ready to serve, reheat the mulled wine gently on the stove.
Can I make this recipe in the Instant Pot?
Yes, absolutely! It is pretty much a dump-and-go recipe. Simply place all the ingredients in the Instant Pot, secure the lid and turn the knob to ‘SEALING’, and pressure cook on ‘HIGH’ for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for 10 minutes followed by a quick release of remaining pressure. Once the float valve (silver pin) drops, open the lid, give it a good mix, strain, and serve!
If not serving immediately, you may use the ‘KEEP WARM’ mode to keep the wine warm until you are ready to serve.
Why is my non-alcoholic mulled wine tasting bitter?
The bitterness may be due to various factors like simmering the wine with spices for too long, or due to the bitter white pith of the orange peel. Alternatively, you may remove the orange rind to make the drink less bitter. If your batch of mulled wine is bitter, balance it out by adding some sweetener.
Can I use ground spices instead of whole spices?
While whole spices work best for mulled wine recipes, you may use ground spices in a pinch, but be careful as they are a lot more potent than whole spices and will impart a stronger flavor.
Related
You may also enjoy these non-alcoholic drink recipes!
- Blue lagoon mocktail
- Virgin mojito
- Strawberry limeade
Non-Alcoholic Mulled Wine
Ingredients1x2x3x
- 3 cups grape juice
- 1 cup cranberry juice
- 1/2 cup water
- 1 to 2 tablespoons granulated or brown sugar
- 1 orange sliced
- 1 inch ginger root peeled and sliced thinly
- 2 star anise
- 6-7 cloves
- 2 2-inch cinnamon stick
- 1/4 cup cranberries fresh or frozen
To garnish
- Orange slices
- Cinnamon sticks
- Star anise
- Fresh cranberries
Instructions
- In a saucepot, combine red grape juice, cranberry juice, and water.
- Add sugar or any other sweetener of your choice. This step is optional and can be adjusted in the end.
- Add spices, thinly sliced ginger, frozen or fresh cranberries, cinnamon sticks, cloves, star anise, orange and lemon slices. Mix well.
- Heat the mixture on medium heat until it begins to simmer. Do not boil.
- Reduce heat to low and simmer, covered, for 20 minutes. Check for sweetness and add a couple of tablespoons of sugar if needed, heat until it dissolves. If the flavor is too intense for you, dilute the drink with a little water or add more fruit juice.
- Remove the pot from heat, strain or remove the fruits and spices with a slotted spoon, and serve warm in heatproof glasses.
- To make it even more inviting and visually appealing, garnish the mulled wine with orange slices, cinnamon sticks, star anise, and a few fresh cranberries.
Video
Notes
Nutrition
Non-Alcoholic Mulled Wine
Ingredients
- 3 cups grape juice
- 1 cup cranberry juice
- 1/2 cup water
- 1 to 2 tablespoons granulated or brown sugar
- 1 orange sliced
- 1 inch ginger root peeled and sliced thinly
- 2 star anise
- 6-7 cloves
- 2 2-inch cinnamon stick
- 1/4 cup cranberries fresh or frozen
To garnish
- Orange slices
- Cinnamon sticks
- Star anise
- Fresh cranberries
Instructions
- In a saucepot, combine red grape juice, cranberry juice, and water.
- Add sugar or any other sweetener of your choice. This step is optional and can be adjusted in the end.
- Add spices, thinly sliced ginger, frozen or fresh cranberries, cinnamon sticks, cloves, star anise, orange and lemon slices. Mix well.
- Heat the mixture on medium heat until it begins to simmer. Do not boil.
- Reduce heat to low and simmer, covered, for 20 minutes. Check for sweetness and add a couple of tablespoons of sugar if needed, heat until it dissolves. If the flavor is too intense for you, dilute the drink with a little water or add more fruit juice.
- Remove the pot from heat, strain or remove the fruits and spices with a slotted spoon, and serve warm in heatproof glasses.
- To make it even more inviting and visually appealing, garnish the mulled wine with orange slices, cinnamon sticks, star anise, and a few fresh cranberries.
Video
Notes
Nutrition
Tomato shorba is an Indian-style spiced tomato soup made with ripe, plum tomatoes, ginger, garlic, aromatic spices, and fresh coriander stalks.
A bowl of this warm, cozy, and invigorating tomato shorba is so comforting, perfect to be enjoyed during chilly days or all year round! You can also find instructions for the Instant Pot in the post.
If you are looking for a change from the classic thick and creamy, restaurant-style tomato soup, you must try this tomato shorba. This rustic soup is so soothing and packs a punch.
Since the soup is flavored with fresh coriander stalks it is also known as tamatar (tomato) dhaniya (coriander) ka shorba. This aromatic and flavor-packed tomato coriander shorba is perfect for the winter season. With a little kick from the spices and the sweet-tangy taste of the tomatoes, this tomato shorba is sure to tingle your taste buds and nourish your body and soul!
- Why should you try this recipe?
- Ingredients
- Instructions
- Serving suggestions
- Variations
- Storage
- Top tips
- FAQ
- Related
- Tomato Shorba {Indian Tomato Soup}
Why should you try this recipe?
- Needs basic pantry ingredients
- Low in calories, delicious, and quite nutritious
- Easy to prepare
- Makes for a light and delicious appetizer
- Doesn’t need any cream
- Vegan and gluten-free
Ingredients
- Tomatoes: I’ve used hybrid tomatoes as they are not too tart, you could also use Roma or tomatoes on the vine.
- Whole spices: You will need whole spices like cinnamon, cloves, peppercorns, bay leaves, black and green cardamom, coriander seeds, and cumin seeds.
- Aromatics: I’ve used a medium sliced onion which is optional. But I recommend adding it as it balances the acidity of the tomatoes. Besides that, you will also need coarsely crushed ginger and garlic. Try using fresh and not readymade paste for the best flavor!
- Besan: This adds a subtle nutty flavor and thickness to the soup. You may skip it if you wish to. You can also thicken the soup with a little wheat flour instead.
- Spices: I’ve added some Kashmiri chili powder which gives a beautiful red color to the shorba sans the heat. Along with that, you will need very little turmeric powder, some salt, garam masala, and freshly cracked black pepper.
- Sugar: I like to add a little sugar to balance out the heat from the spices and counteract the acidity of the tomatoes.
- Cooking fat: I’ve used sunflower oil. You can also use unsalted butter or plant-based butter.
- Coriander stalks: This adds a lovely flavor to the soup, do not skip it.
Please see the recipe card for the complete list of ingredients and quantities.
Instructions
Stove top instructions
Heat 1 tablespoon of oil on medium heat in a heavy-bottomed pot.
Add 1 teaspoon of cumin seeds, and let it crackle. Lower the heat and add 1-inch cinnamon, 2 cloves, 3 green cardamom, 1 black cardamom, 2 bay leaves, 5 to 6 peppercorns, and 1 tablespoon of crushed coriander seeds and roast for a few seconds, until the spices are fragrant. ( Photos 1 and 2 )
Add about 10 grams each of crushed ginger and garlic and saute until fragrant. ( Photos 3 and 4 )
Add 1/2 cup sliced onions, and saute until onions turn translucent. ( Photos 5 and 6 )
Add 1 tablespoon of besan and roast until it turns golden brown and gives out a nutty aroma. ( Photos 7 and 8 )
Next, add roughly chopped tomatoes (500 grams), 20 grams of coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften. ( Photos 9 and 10 )
Add 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1/8 teaspoon turmeric, 1/2 teaspoon freshly cracked black pepper, and 1 teaspoon sugar, and saute until the tomatoes turn mushy. ( Photos 11 and 12 )
Add 4 cups water, mix well, and bring to a boil. Lower the heat, cover, and simmer for 20 minutes. ( Photos 13 to 16 )
Strain the mixture through a fine-mesh sieve placed over a large heatproof bowl. Press the solids using a spatula, and extract as much of the tomato pulp as you can. ( Photos 17 to 19 )
Transfer the shorba back to the pan, and bring to a boil. ( Photo 20 )
Remove the scum with a ladle. Lower the heat and simmer for 4-5 minutes. ( Photo 21)
Check for seasoning, and adjust with more salt, black pepper, or sugar. ( Photos 22 and 23 )
Instant Pot/pressure cooker method
Press the ‘SAUTE’ button, set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), and press ‘START’. Once it displays ‘HOT’, add 1 tablespoon of oil and let it heat up a bit.
Add 1 teaspoon of cumin seeds, 1-inch cinnamon, 2 cloves, 3 green cardamom, 1 black cardamom, 2 bay leaves, 5 to 6 peppercorns, and 1 tablespoon of crushed coriander seeds and roast for a few seconds, until the spices are fragrant. ( Photos 26 and 27 )
Add crushed ginger and garlic and saute until fragrant. ( Photos 28 and 29 )
Add 1/2 cup sliced onions, and saute until onions turn translucent. ( Photos 30 and 31 )
Add 1 tablespoon of besan and roast until it turns golden brown and gives out a nutty aroma. ( Photos 32 and 3 3)
Next, add roughly chopped tomatoes (500 grams), coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften. ( Photos 34 and 35 )
Add 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1/8 teaspoon turmeric, 1/2 teaspoon freshly cracked black pepper, and 1 teaspoon raw sugar, and saute until the tomatoes turn mushy. ( Photos 36 and 3 7)
Add 3 cups of water and mix well. ( Photo 38 )
Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin. ( Photo 39 )
Let the pot depressurize for 10 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. ( Photos 40 and 41 )
Follow the same process as mentioned in the stovetop instructions to strain and simmer the stock. You may do so in the Instant Pot insert. ( Photos 42 to 43 )
Serving suggestions
Enjoy this tamatar dhania shorba on its own as an appetizer. You may drink it from a glass since its consistency is quite thin, or serve it in a bowl if you may.
Serve it along with some lemon wedges. If the soup is not too tangy, you can squeeze some lemon juice and mix it well. It will instantly lift the flavor of the soup.
You can also pair it with papad, croutons, breadsticks, crusty bread, garlic naan, garlic bread, dinner rolls , etc.
You may also serve it as a side along with pulao, biryani, or other varieties of rice recipes, etc.
Variations
- Creamy shorba: If you prefer some creaminess, you can add a few tablespoons of fresh cream or heavy cream at the end. Alternatively, you can also add some cashew cream or coconut cream.
- Add vegetables: You can add veggies like diced carrots, beets, spinach, other leafy greens, roasted red bell pepper, etc to this recipe. Carrots will add body and sweetness to the soup. Beets will add a lovely red color to the shorba which will make it even more visually appealing.
- Add a tadka (tempering) to the shorba: Top the shorba with a tempering made of ghee, cumin seeds, and finely chopped coriander leaves.
Storage
- Refrigerator: Allow to cool down completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers are delicious as the flavors deepen as they sit. So you can easily double up this batch and make a large pot of soup.
- Freeze: You may also freeze in freezer-safe containers (leave some space for expansion) or Zip Top bags for up to 2 to 3 months. Thaw overnight in the fridge and reheat in a pan on the stovetop on medium heat, stirring frequently, until thoroughly heated.
Top tips
Tomatoes: Make sure you use ripe and plum tomatoes for this recipe. Avoid tomatoes that are too tart as that will make the shorba too tangy.
Cook the tomatoes well: Make sure you cook the tomatoes until they soften. When the tomatoes break down, they release their natural sugars which intensify on cooking. Cooking the tomatoes well also helps meld the flavors with the aromatics and spices enhancing the richness and flavor profile of the shorba.
Spice level: This tomato shorba is moderately spicy since my kids also enjoy it. You can however feel a subtle hint of heat from the ginger and black pepper. Kashmiri chili powder adds a lovely red color without the heat. However, if you prefer a spicy shorba, you can throw in some dark green chilies, add more crushed black pepper, or add spicy red chili powder/cayenne or red pepper flakes according to your preference.
Strain, don’t blend: The soup is simmered for a good amount of time to extract the flavor of the spices and tomatoes, which is all we need. The resultant shorba will have the right amount of heat that complements the sweet-tart flavor of the tomatoes! If you do want to blend, be sure to fish out the whole spices or they will overpower the flavor of the tomatoes.
What is shorba?
Shorba, also known as chorba is derived from the Arabic word ‘ shūrbah ‘ meaning gravy. It may have also been derived from the Persian word shorbâ from shor meaning salty and ma/ab meaning water or stew. It may also have been derived from a hypothetical cognate word common to Arabic and Persian.
It is a class of soups or stews that are popular in India, the Middle East, Central Asia, Central, and Eastern Europe countries. (Source- Wiki )
Shorba can be made with lentils, meat, or vegetables. Vegetarian shorbas are quite popular in India. In terms of Indian cuisine, shorba can be used interchangeably to refer to a soup or it can also be used as a reference to the gravy that is usually served with biryani or pulao.
What is the difference between tamatar shorba and tomato soup?
While both recipes use tomato as the primary ingredient, the major difference between the two is the consistency. The consistency of shorba is quite thin, unlike the classic cream-based tomato soup which is thick.
Another notable difference is the flavor profile. Shorbas have a very distinct, robust flavor and kick from the spices, unlike the classic tomato soup which is usually seasoned with salt, pepper, and herbs like thyme, rosemary, etc.
Can I use canned tomatoes?
I strongly suggest sticking to fresh tomatoes for the best results. But in a pinch, you may use canned tomatoes, either diced or crushed tomatoes will work fine. Reduce the liquid by half and then add more as needed to adjust the consistency and taste.
What can I use instead of besan (gram flour)?
Using gram flour makes this soup naturally gluten-free. If you do not have any dietary restrictions, you can use refined flour, wheat flour, or cornstarch slurry to thicken the soup.
How to make this tamatar shorba in a stovetop pressure cooker?
Follow the same directions as mentioned under Instant Pot instructions. Pressure cook for 2 to 2 whistles on medium heat. Let the cooker depressurize and follow the rest of the steps.
Related
You may also enjoy these vegetarian soup recipes;
- Sweet corn soup
- Instant Pot carrot ginger soup
- Hot and sour vegetable soup
- Pumpkin soup with coconut milk
Tomato Shorba {Indian Tomato Soup}
Ingredients1x2x3x
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1- inch cinnamon
- 2 cloves
- 3 green cardamom
- 1 black cardamom
- 2 bay leaves
- 6 to 7 peppercorns
- 1 tablespoon coarsely crushed coriander seeds, 3 grams
- 1/2 cup sliced onions, 55 grams
- 8 to 10 garlic cloves, coarsely crushed, 10 grams
- 1 inch ginger root, peeled and coarsely crushed, 10 grams
- 1 tablespoon besan
- 20 grams of coriander stalks
- 500 grams tomatoes, about 6 medium tomatoes
- 1 1/4 teaspoon salt
- 1 teaspoon Kashmiri chili powder
- 1/4 teaspoon garam masala
- 1/8 teaspoon turmeric
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon raw sugar
- 4 cups water, 1000 ml
Instructions
Stove top instructions
- Heat 1 tablespoon of oil on medium heat in a heavy-bottomed pot.
- Add 1 teaspoon of cumin seeds, and let it crackle. Lower the heat and add cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
- Add crushed ginger and garlic and saute until fragrant.
- Add sliced onions, and saute until onions turn translucent.
- Add besan and roast until it turns golden brown and gives out a nutty aroma.
- Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
- Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper and sugar, and saute until the tomatoes turn mushy.
- Add 4 cups water, mix well, bring to a boil. Lower the heat, cover and simmer for 20 minutes.
- Strain the mixture through a fine-mesh sieve placed over a large heatproof bowl. Press the solids using a spatula, and extract as much of the tomato pulp as you can.
- Transfer the shorba back to the pan, and bring to a boil.
- Remove the scum with a ladle. Lower the heat and simmer for 4-5 minutes.
- Check for seasoning, and adjust with more salt, black pepper, or sugar.
Instant Pot/pressure cooker method
- Press the ‘SAUTE’ button, and set it to ‘NORMAL’ or ‘MEDIUM’ (depending on your IP model), and press ‘START’. Once it displays ‘HOT’, add oil and let it heat up a bit.
- Add cumin seeds, cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
- Add crushed ginger and garlic and saute until fragrant.
- Add sliced onions, and saute until onions turn translucent.
- Add besan and roast until it turns golden brown and gives out a nutty aroma.
- Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
- Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper, and sugar, and saute until the tomatoes turn mushy.
- Add 3 cups water and mix well.
- Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin. (Photo 39)
- Let the pot depressurize for 10 minutes. Then do a quick release of any leftover pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
- Follow the same process as mentioned in stovetop instructions to strain and simmer the stock. You may do so in the Instant Pot insert.
