Tomato Shorba Recipe | Tomato Dhaniya Shorba

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

Steps

Making tomato puree

1. Rinse the tomatoes and chop them, removing their seeds during chopping if you wish. Put the tomatoes into a mixer or blender.
2. Blend to a smooth puree without adding water.
3. Set the tomato puree aside for now.

Making tomato shorba

1. Put the oil in a pan to heat.
2. Let the cumin seeds splutter after adding them to the hot oil.
3. Follow with the ginger-garlic paste.
4. Stir and sauté for a few seconds, or until the raw ginger-garlic aroma has gone.
5. Next, add the tomato puree to the pan.
6. Add 1 tej patta, stir, and simmer over low to medium heat for 2 minutes.
7. Add the turmeric powder, red chilli powder, coriander powder, garam masala powder and either black pepper powder or crushed black pepper.
8. Give everything another thorough mix.
9. Pour in 2 cups water, or use vegetable stock in its place.
10. Use low to medium heat for the shorba's 4 to 5 minute simmer.
11. Mix in the salt thoroughly.
12. Keep the heat low to medium while the shorba simmers for another 3 to 4 minutes.
13. Turn off the heat before adding 3 tablespoons chopped coriander leaves at the end.
14. Mix, then serve the shorba hot as a soup or as a side gravy with vegetable pulao, cashew pulao or jeera rice.