Tomato Shorba Recipe | Tomato Dhaniya Shorba
User Reviews
5
Tomato Shorba Recipe | Tomato Dhaniya Shorba
Description
The Tomato Shorba Recipe | Tomato Dhaniya Shorba features freshly pureed tomatoes cooked with cumin seeds, aromatic ginger-garlic paste, and several warming spice powders such as turmeric, coriander, garam masala, and black pepper. The recipe begins by blending fresh ripe tomatoes into a smooth puree, then tempering cumin seeds in oil before adding the puree and simmering with the spices and water or vegetable stock. A small bay leaf (tej patta) infuses subtle fragrance during cooking.
The simmering process gently melds the flavors into a spiced broth with a fresh-tangy base elevated by the warm, layered spices. The use of fresh coriander leaves stirred in near the end gives the shorba a hint of herbal brightness. The soup holds a liquid consistency meant for sipping, with a balanced mild heat from the chili powder without overpowering the tomato's natural sweetness.
This tomato shorba is versatile as a light appetizer or complement to Indian meals. It can be scaled easily for different serving sizes. The notes suggest using ripe tomatoes that are not overly sour and offer alternatives like butter for oil or mint leaves in place of coriander, providing flexibility for taste preferences and ingredient availability.
Ingredients
- 300 grams tomato or 4 medium to large tomatoes or 2 cups roughly chopped tomatoes
- ½ tablespoon neutral cooking oil can use sunflower oil, also olive oil can be used, generic cooking oil
- 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 chili powder or cayenne pepper
- ¼ teaspoon coriander powder (ground coriander)
- ¼ teaspoon garam masala
- ¼ teaspoon black pepper ground black pepper) or crushed black pepper, powder
- 3 tablespoons Coriander leaves cilantro, chopped
- 2 cups water or Veg Stock
- salt as required
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
- Select ripe, red tomatoes that have a balanced sweetness without excessive sourness for best flavor.
- Butter can be used instead of oil for a richer mouthfeel in the shorba.
- Adjust the quantity of ground spices to suit your preferred spice level.
- Omit the bay leaf (tej patta) if it is unavailable; the broth will still develop good aroma from other spices.
- If coriander leaves are not on hand, replace with 1 to 2 tablespoons of chopped fresh mint leaves for a fresh herbal note.
- The recipe scales well for smaller or larger servings as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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