Simple, practical, and full of everyday flavour, tomato shorba recipe | tamatar shorba | tamatar dhania ka shorba is a vegetarian north indian soup made with oil, bay leaf, and cinnamon in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes
- Yield: 2 Servings
- Category: Soup
- Cuisine: north indian
Ingredients
- 3 tsp oil
- 2 bay leaf
- 1 inch cinnamon
- 2 cloves / lavang
- 2 pods cardamom
- 1 tsp cumin / jeera
- 1 tsp ginger garlic paste
- 1 tsp besan / gram flour
- 2 tbsp coriander stem (chopped)
- 3 tomato (cubed)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp pepper (crushed)
- ¾ tsp salt
- 2 cup water
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large kadai heat 3 tsp oil and saute 2 bay leaf, 1 inch cinnamon, 2 cloves, 2 pods cardamom and 1 tsp cumin.
- add 1 tsp ginger garlic paste and saute until the raw aroma disappears.
- now add 1 tsp besan and roast until the besan turns golden brown.
- further, add 2 tbsp coriander stem and 3 tomato.
- saute for 3 minutes or until the tomato softens.
- additionally, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp pepper and ¾ tsp salt.
- saute for 1 minute until the spices turn aromatic.
- now add 2 cup water over and boil for 30 minutes
- now mash the tomatoes well to extract the juice from it.
- finally, add 2 tbsp coriander enjoy tomato shorba recipe.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
