Tomato Shorba
Tomato shorba recipe – This is Indian style, little spicy and healthy version of making tomato soup. It is also known as tamatar ka shorba.
Actually soup and shorba is the same thing. the only difference is the words. Shorba is the kind of soup which has roots connected with ancient Persia. In Indian cuisine, it is from Mughal Empire. Shorba is derived from the Arabic word ‘Shurbah’ meaning soup (source difference between).
When we refer the soup as a shorba, it has to be aromatic. It comes from the sauteeing whole spices in the oil in beginning.
The soup is slightly spiced with red chili powder. The whole spices are sauteed and then ground with tomatoes which gives little warmth/spice to the soup.
The besan (gram flour) is added in the soup which thickens the soup slightly. Also adds some flavor to it.
Apart from having this tomato shorba as a soup, you can have it on side with biryani.
As I have said many times, Please use fresh, good and ripe tomatoes whenever making any dish which has tomatoes as a key ingredient. If unripe tomatoes are used then shorba will be too sour.
Step By Step Photo Instructions:
1) Heat the oil in a pan on medium heat. Once hot add whole spices (cinnamon stick, cloves, bay leaf and green cardamom). Saute for a minute, you will get nice aroma of spices.
2) Then add chopped ginger and garlic. Cook for a minute or till the raw smell of ginger garlic goes away.
3) Now add besan and mix immediately. Cook with stirring constantly for 30-40 seconds or till it is roasted and you get the nutty aroma of roasted flour. Make sure that besan do not get burnt.
4) Add chopped tomatoes and mix well.
5) Add red chili powder and salt. Stir well.
6) Now add water.
7) Bring it to a boil.
8) Let it simmer for 15 minutes or till the tomatoes get soft. Then turn off the stove.
9) If using blender or grinder to make the puree, let the mixture cool slightly and then make puree. Please discard the bay leaf. If using the hand blender, you can puree it right away. Make sure that the puree is nice and smooth. Pour back to the pan/pot.
10) If needed, you can add little water to make the soup consistency and let it simmer for few minutes. It was ok for me, so I have not added any more water.
11) Lastly add chopped coriander leaves and turn off the stove.
12) Mix well and tomato shorba is ready to serve.
Pour the tomato shorba in individual serving bowl. Garnish with small coriander leave and serve.
Serving suggestions: Serve as a starter or appetizer before meal. This tamatar ka shorba can be served as a side gravy with rice, pulao or veg biryani. this makes healthy light meal.
Did you try this tomato shorba recipe? I’d love to hear about it! Leave a review in the comment section below.
Tomato Shorba
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 tablespoon Oil
- ¼ inch Cinnamon stick
- 2 Cloves
- 1 Bay leaf
- 1 Green cardamoms
- ¼ inch Ginger, or 1 teaspoon chopped
- 1 clove Garlic, chopped
- 2 teaspoons Besan (gram flour)
- 3 medium or 225 grams Tomato, roughly chopped
- Salt to taste
- ¼ teaspoon Red chili powder
- 1 ½ cups Water
- 1 tablespoon Cilantro or coriander leaves, finely chopped
Instructions
- Heat the oil in a pan on medium heat.
- Once hot add whole spices. Saute for a minute.
- Then add chopped ginger and garlic. Cook for a minute.
- Now add besan and mix immediately. Cook with stirring constantly for 30-40 seconds or till it is roasted and you get the nutty aroma of roasted flour.
- Add chopped tomatoes and mix well.
- Add red chili powder and salt. Stir well.
- Now add water. Bring it to a boil.
- Let it simmer for 15 minutes or till the tomatoes get soft.
- Then turn off the stove.
- If using blender or grinder to make the puree, let the mixture cool slightly and then make puree. Please discard the bay leaf. If using the hand blender, you can puree it right away.
- Make sure that the puree is nice and smooth. Pour back to the pan/pot.
- Lastly add chopped coriander leaves and turn off the stove.
This version of tomato soup stays in the repertoire!