tomato shorba recipe with step by step photos – easy and light tomato soup spiced with indian spices.
sharing one more soup recipe. tomato shorba is a simple as well as a quick recipe and gets done within 20 to 25 minutes. it is minimally spiced, light and goes very well as a starter soup. i have also shared the recipe of makai ka shorba.
to make tomato shorba or any tomato soup, always use tomatoes which are ripe and not too sour. if the tomatoes are too sour, then the shorba will also become sour. in this recipe we are not using any cream, so it is best to use tomatoes which are ripe, red and sweet. coriander leaves are added in a good amount in this recipe. thereby taking this tomato dhaniya shorba to another level.
you can even have this tomato ka shorba accompany a veg pulao, cashew pulao or jeera rice. or just have it plain in a cold weather.
if you are looking for more soup recipes then do check:
- roasted tomato soup
- tomato soup – restaurant style
- veg soup
- manchow soup
- tom yum soup
tomato 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 small to medium tej patta
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon ginger-garlic paste
- ⅛ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chilli powder (lal mirch powder)
- ¼ teaspoon coriander powder (dhania powder)
- ¼ teaspoon garam masala powder
- ¼ teaspoon black pepper powder or crushed black pepper
- 3 tablespoons chopped coriander leaves (dhania patta)
- 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 1/2 tablespoon oil in a pan.
- add 1/2 teaspoon cumin seeds and let them splutter.
- then add 1/2 teaspoon 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 flame.
- now add the following spice powders - 1/8 teaspoon turmeric powder/haldi, 1/4 teaspoon red chilli powder, 1/4 teaspoon coriander powder, 1/4 teaspoon garam masala powder and 1/4 teaspoon 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 flame for 4 to 5 minutes.
- then season with salt. mix well.
- again continue to simmer tomato shorba on a low to medium flame for 3 to 4 minutes.
- switch off the flame 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.
NUTRITION INFO (approximate values)
preparation to make tomato shorba recipe
making tomato puree
1. rinse and then 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 want you can remove the tomato seeds.
2. without adding any water, blend till smooth. keep the tomato puree aside.
making tomato shorba
3. heat ½ tablespoon oil in a pan. add ½ teaspoon cumin seeds and let them splutter.
4. then add ½ teaspoon ginger-garlic paste.
5. stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
6. now add the tomato puree. be careful as the mixture splutters.
7. add 1 tej patta.
8. stir and simmer for 2 minutes on a low to medium flame.
9. now add the following spice powders – ⅛ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder or crushed black pepper.
10. mix again very well.
11. add 2 cups water. you can also use veg stock instead of water. simmer tomato shorba on a low to medium flame for 4 to 5 minutes.
12. then season with salt.
13. mix well.
14. again on a low to medium flame continue to simmer tomato shorba for 3 to 4 minutes.
15. switch off the flame. lastly add 3 tablespoons chopped coriander leaves.
16. mix and serve tomato 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 26 tomato recipes.
Really great recipe.. loved it.
thanks.
Hi dassana,
I wanted to get a few thing clarified…
1. Curry leaves, bay leaf, kasuri methi etc are sometimes added to tadka while sometimes I’ve noted that you add them to puree (like in this recipe); what difference does it make to the recipe?
2. In any subji where we add tomato puree, salt, haldi, small amounts of jaggery (if added) etc are to be added after the paste starts leaving oil or they can be added at any point?
3. Often when I make a subzi/curry I feel as if the flavors of tadka are not felt in the final preparation. I think I’m doing something wrong. Are there any special tips to keep the tadka flavours infused?
Thank you..
ruchi, answered your queries below:
1. that was because i forgot to add it while sauteing. and then i saw the tej patta, so added in the puree. when spices are fried in oil, they release their flavors in oil. but even when you cook or simmer them, then too the flavors are released. not much of a difference.
2. they can be added at any point.
3. firstly the oil have to be hot. keep the flame to a low when you add the spices. the spices have to crackle. if they don’t the flavors are not released in the oil. eg mustard seeds should crackle and make their trademark crackling sound when added to oil. if they don’t, then wait till they start crackling.
Thank you very much for the tips. Specially the explanation for tadka.
Also, will you please share a recipe to make milk biscuits at home, like Britannia milk biscuits. They have two variations- one with cream filling and other plain milk-flavoured biscuits.
If possible, please also share how to make the cream for biscuits.
Thank you
welcome ruchi. i think i have the recipe of milk biscuits. will have to check. i think the filling is made of sweetened hydrogenated vegetable fat or dalda. its just whipping dalda with icing sugar and then add any flavoring ingredients like vanilla or cardamom powder etc. but avoid using hydrogenated vegetable fat in cooking as its not good for the heart. instead butter can be used and is much better than dalda. i have taken a note of the recipes and will try to add them.
nice recepy
thanks shri.
should we use Bangalore or country tomatoes ?
bangalore tomatoes can be used. country tomatoes can also be used. but if using country tomatoes, you may need to add some sugar to balance the tanginess from the tomatoes.
Awesome!!!
thanks for positive views 🙂