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.
Table of Contents
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.
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.
2. Without adding any water, blend to a smooth and fine consistency. Keep the tomato puree aside.
Make 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 sauté for a few seconds or till the raw aroma of ginger-garlic goes away.
6. Now, add the prepared tomato puree. Be careful as the mixture splutters.
7. Add 1 tej patta.
8. Stir and simmer for 2 minutes on low to medium heat.
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
10. Mix well, once again.
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.
12. Then, season with salt.
13. Mix well.
14. Again on low to medium heat, simmer the shorba for 3 to 4 minutes.
15. Switch off the heat. Lastly, add 3 tablespoons chopped coriander leaves.
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.
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.
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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
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)
This Tomato Shorba recipe post from the archives, first published on September 2016 has been republished and updated on November 2022.
Absolutely love tomato Shorba. Thanks for the recipe.
Thanks and welcome.
Fantastic when made with veggie stock. This recipe’s a keeper (like most of them).
Yes this tomato shorba tastes really delicious with a vegetable stock. Thanks for sharing your feedback on the 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 🙂