Did you know that Tomato Coriander Shorba is a Punjabi version of Tomato Soup. With a dash of fresh coriander leaves it uplifts the whole flavor of the Shorba. It is an absolutely amazing appetizer and helps in digestion. The Shorbas were made popular by princes and Mahrajas in India and it means a soup in very ancient Persian and the origin of Shorba dates back to ancient Persia. The vitamin K and calcium present in tomato soup can help you get healthy bones and high levels of vitamin C in tomato soup provide arterial protection. Interesting isn’t it?
Let’s get started.
How to Make Tamatar Dhaniya Shorba
Tomato Coriander Shorba Recipe
Ingredients
- 6 Tomatoes Large chopped
- 1 Dry Red Chili
- 3 Tsp Cooking Oil
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Red Chili powder
- 4-5 Black Pepper Whole
- 3 Cloves
- 1/2 inch Cinnamon stick
- 1 Tbsp Gram Flour
- 1/4 Cup Coriander chopped - with stems
- 2 Tbsp Coriander Finely chopped
- Salt to Taste
Instructions
- Place a pan on flame, add oil, once it heats add cumin seeds, lower the flame and add cloves, black pepper, cinnamon stick and finally dry red chili and fry it for half a minute.
- Add the tomatoes and on medium flame keep stirring.
- Add salt to taste and red chili powder. Cook for about 2-3 minutes on medium flame.
- Once the tomatoes soften, add gram flour and chopped coriander with stems. Mix well and cook it for 1-2 minutes.
- Pour half a cup water and give it a stir.
- Let the water boil on high flame until tomatoes turn soft.
- Turn off the flame and let the mixture cool down.
- Transfer the pan content to mixing jar , add a little water accordingly and grind it to form a smooth gravy. You will observe tomatoes and red chili seeds in the soup gravy.
- Using a strainer, filter the soup gravy into a pan (flame off).
- Turn on the flame and add water for a medium consistency, Add salt to taste. Mix well.
- Add finely chopped coriander and cook until it boils.
- Take out the Tomato and Coriander Shorba into a soup bowl and serve Hot!
Hope you enjoyed this simple yet interesting recipe. I would love to hear your feedback and do drop in your comments.
Happy Cooking!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.
