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.