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.
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.