Tomato Shorba Recipe | Tomato Dhaniya Shorba

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Personally, I am a fan of soups in all seasons, and not just the winter or monsoon. Yes, it is an apt dish to warm the system during the chilly season. But the way it nourishes the mind and soul, suits each and every weather condition. So, here is one popular Indian version of a tangy soup, called the Tomato Shorba. This Tomato Dhaniya Shorba is an easy to prepare and lightly spiced soup of tomatoes (tamatar) flavored with fresh coriander (dhaniya). Vegan, gluten free and low-cal too.

tomato shorba served in a white bowl with a spoon kept on the left side, a bowl of cashew pulao kept on the top right side and text layover.

About Tomato Shorba

I am a lover of all things soupy and soups as well. So, a shorba is also a good change whenever I want to have something Indian in a soup form.

This Tomato Shorba is my most favorite pick in the list of Indian shorbas. Because it not just requires the most basic ingredients in the kitchen, but also gets done quickly, is delicious and super nutritious.

Shorba are a category of soups and stews popular in Indian, Middle Eastern, Central Asian as well as Central and Eastern European cuisines. It may also be spelt as ‘chorba’ in Arabic languages.

When speaking of Indian cuisine, the context of shorba can either mean a soupy preparation like this Tomato Dhaniya Shorba or a Mughlai gravy consumed with biryani or pulao like this classic Shorba Recipe.

To begin with, just prepare the tomato puree. Then, sauté the spices and ginger-garlic paste in a pan. Add the tomato puree, spike it up with the ground spices and seasonings, pour in water and let the entire mixture simmer nicely.

Finish it with a sprinkle of fresh cilantro (coriander leaves) and you have this amazingly flavor packed dish.

You will take about 20 to 25 minutes to prepare this minimally spiced Tomato Dhaniya Shorba which acts as an amazingly delish Indian style starter soup. I also have another recipe of Makai Ka Shorba which is made with corn kernels. Another yum creation for you to try.

More On My Recipe

To make this Tomato Shorba, I recommend using plump, ripe tomatoes that are not too sour. This holds true for any other tomato soup as well. Because if the tomatoes are too sour, your shorba will turn out to be a sour one.

In this Tomato Dhaniya Shorba recipe, I have also not added any cream. So again, it is best to use ripe, red and sweet tomatoes for this dish.

Since the name of the dish has dhaniya in it, it is obvious that a generous quantity of fresh coriander leaves is mandatory in it. This addition also takes the shorba to another level.

Relish the flavors of this gorgeous looking and hearty Tomato Shorba just as it or turn it into an accompaniment with your veg pulao, cashew pulao or jeera rice. This zingy, refreshing, calming coriander flavored shorba is a treat to the taste buds.

Step-by-Step Guide

How to make Tomato Shorba

Make Tomato Puree

1. Rinse and chop 300 grams tomatoes. You will need about 2 cups roughly chopped tomatoes.

Add the chopped tomatoes in a mixer or blender. While chopping, if you prefer, you can remove the seeds.

roughly chopped tomatoes added to a blender jar for making tomato dhaniya shorba.

2. Without adding any water, blend to a smooth and fine consistency. Keep the tomato puree aside.

tomatoes blended to a smooth puree without any water for making tomato dhaniya shorba.

Make Tomato Shorba

3. Heat ½ tablespoon oil in a pan. Add ½ teaspoon cumin seeds and let them splutter.

cumin seeds spluttering in hot oil in pan for making tomato dhaniya shorba.

4. Then, add ½ teaspoon ginger-garlic paste.

ginger-garlic paste added to the pan.

5. Stir and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.

sautéing ginger-garlic paste with cumin seeds.

6. Now, add the prepared tomato puree. Be careful as the mixture splutters.

prepared tomato puree added to the pan.

7. Add 1 tej patta.

bay leaf added to the tomato puree.

8. Stir and simmer for 2 minutes on low to medium heat.

simmering the tomato mixture.

9. Now, add the following spice powders:

  • ⅛ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon black pepper powder or crushed black pepper
spice powders added to the tomato mixture.

10. Mix well, once again.

spice powders mixed well in the shorba.

11. Add 2 cups water. You can also use Vegetable Stock instead of water. Simmer Tomato Shorba on low to medium heat for 4 to 5 minutes.

water added to the tomato shorba.

12. Then, season with salt.

adding salt to the tomato shorba.

13. Mix well.

salt mixed well in the shorba.

14. Again on low to medium heat, simmer the shorba for 3 to 4 minutes.

simmering shorba.

15. Switch off the heat. Lastly, add 3 tablespoons chopped coriander leaves.

chopped coriander leaves added to the shorba.

16. Mix and serve Tomato Dhaniya Shorba hot as a soup or as a side gravy dish with veg pulao, cashew pulao or jeera rice.

For more tomato recipes, you can check this collection of Tomato Recipes.

tomato shorba served in a white bowl with a spoon kept on the left side, a bowl of cashew pulao kept on the top side and text layover.

Expert Tips

  • Ensure to make the tamatar shorba with fresh, ripe, red tomatoes that are not too tangy or sour.
  • For a creamier consistency in the shorba, you can add a few tablespoons of whipping cream if you like.
  • If coriander leaves are not available to you, add 1 to 2 tablespoons of chopped mint leaves instead.
  • Adjust the ground spices according to your taste preferences. Skip adding tej patta if you do not have it.
  • Instead of oil, you can also make the tomato shorba in butter. I have used sunflower oil in the recipe, but feel free to use any neutral flavored oil.

More Soup Recipes To Try!

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tomato shorba recipe

Tomato Shorba Recipe | Tomato Dhaniya Shorba

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.
5 from 14 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Cuisine Indian, North Indian
Course Side Dish, Starters
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 2
Units

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
  • 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

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 Info (Approximate values)

Nutrition Facts
Tomato Shorba Recipe | Tomato Dhaniya Shorba
Amount Per Serving
Calories 64 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3g
Sodium 607mg26%
Potassium 380mg11%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 1376IU28%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.03mg2%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin C 21mg25%
Vitamin E 2mg13%
Vitamin K 15µg14%
Calcium 30mg3%
Vitamin B9 (Folate) 23µg6%
Iron 1mg6%
Magnesium 22mg6%
Phosphorus 40mg4%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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This Tomato Shorba recipe post from the archives, first published on September 2016 has been republished and updated on November 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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14 Comments

    1. Yes this tomato shorba tastes really delicious with a vegetable stock. Thanks for sharing your feedback on the recipes.

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