Tomato Shorba Recipe | Tomato Dhaniya Shorba
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5.0
48 reviews
Excellent
Tomato Shorba Recipe | Tomato Dhaniya Shorba
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Tomato Shorba is an easy to make spiced soup featuring tangy tomatoes, herby coriander leaves and and some fragrant Indian spices and herbs. Also called Tomato Dhaniya Shorba as the soup is flavored with fresh coriander leaves (dhaniya), this recipe is vegan and gluten-free.
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Ingredients
- 300 grams tomatoes or 4 medium to large tomatoes or 2 cups roughly chopped tomatoes
- ½ tablespoon oil - can use sunflower oil, also olive oil can be used
- 1 tej patta (small to medium-sized)
- ½ teaspoon cumin seeds
- ½ teaspoon ginger garlic paste
- ⅛ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chilli powder or cayenne pepper
- ¼ teaspoon coriander powder (ground coriander)
- ¼ teaspoon garam masala
- ¼ teaspoon black pepper powder (ground black pepper) or crushed black pepper
- 3 tablespoons chopped coriander leaves (cilantro)
- 2 cups water or Veg Stock
- salt as required
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Instructions
Making tomato puree
- Rinse and chop tomatoes. Add them in a mixer or blender. While chopping, if you want you can remove the tomato seeds.
- Without adding any water, blend till smooth.
- Keep tomato puree aside.
Making tomato shorba
- Heat oil in a pan.
- Add cumin seeds and let them splutter.
- Next add the ginger-garlic paste.
- Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
- Now add the tomato puree.
- Add 1 tej patta. Stir and simmer for 2 minutes on a low to medium heat.
- Now add the following spice powders - turmeric powder, red chilli powder, coriander powder, garam masala powder and black pepper powder or crushed black pepper.
- Mix again very well.
- Add 2 cups water. You can also use veg stock instead of water.
- Simmer tomato shorba on a low to medium heat for 4 to 5 minutes.
- Then season with salt. Mix well.
- Again continue to simmer tomato shorba on a low to medium heat for 3 to 4 minutes.
- Switch off the heat and lastly add 3 tablespoons chopped coriander leaves.
- Mix and serve tomato shorba hot as a soup or as a side gravy dish with veg pulao, cashew pulao or jeera rice.
Notes
- Use fresh, ripe, red tomatoes that are not very sour or tangy to make the tomato shorba.
- Instead of oil you can make the shorba with butter.
- Adjust the ground spices according to your taste preferences. Skip adding tej patta if you do not have it.
- If out of coriander leaves, add about 1 to 2 tablespoons of chopped mint leaves instead.
- The recipe can be scaled to make smaller serving or to double the servings.
Nutrition Information
Show Details
Calories
64kcal
(3%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
3g
Sodium
607mg
(25%)
Potassium
380mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1376IU
(28%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.03mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.1mg
Vitamin C
21mg
(23%)
Vitamin E
2mg
Vitamin K
15µg
Calcium
30mg
(3%)
Vitamin B9 (Folate)
23µg
Iron
1mg
(6%)
Magnesium
22mg
Phosphorus
40mg
Zinc
0.3mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 607mg | 25% |
| Potassium | 380mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1376IU | 28% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 21mg | 23% |
| Vitamin E | 2mg | |
| Vitamin K | 15µg | |
| Calcium | 30mg | 3% |
| Vitamin B9 (Folate) | 23µg | |
| Iron | 1mg | 6% |
| Magnesium | 22mg | 6% |
| Phosphorus | 40mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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