Tomato Shorba Recipe-Spiced Indian Tomato Soup | Dhania Tamatar Ka Shorba
Make this mildly spicy tomato shorba to get warmth in winters. It can be served before meals and also as a side dish with main course.
Servings Prep Time
3servings 5minutes
Cook Time
20minutes
Servings Prep Time
3servings 5minutes
Cook Time
20minutes
Ingredients
For tadka
Instructions
  1. Heat oil in a pan. Add bay leaves, black pepper corns, black cardamom, green cardamom, cinnamon stick, and cumin seeds. When the cumin starts to splutter add diced tomatoes and coriander roots and stem. Add red chilli powder and salt to taste. Stir well. Add half cup water. Cover and cook on low flame for 10 minutes. Open the lid occasionally to check. If water has reduced considerably, add some more water so that tomatoes do not get burnt.
  2. Remove the tomatoes from flame, and allow them to cool a bit. Remove bay leaves. When slightly cold, blend it well in a blender. Pass the mixture through a sieve.
  3. Once again keep the soup on medium flame. Add two cups of water, or as much water as needed for making thin soup. Adjust salt in the soup. If it is too sour, add a teaspoon of sugar. Once the mixture comes to a boil remove from flame.
  4. Heat ghee in a tadka pan and add cumin seeds to hot ghee. Once they start to crackle, add whole red chillies. Pour this tadka over tomato shorba.
  5. Shorba is ready. Garnish with fresh chopped coriander leaves and serve hot.
Recipe Notes
  • You can use a carrot too along with the tomatoes in the soup. It will act as a thickening agent and will also provide sweetness to the soup.

Share this: