Warming Tomato Shorba for WinterVeg
Warm up this winter with a comforting bowl of homemade Tomato Shorba. This easy, soul-soothing recipe features ripe tomatoes simmered with aromatic spices like cumin, coriander, ginger, garlic, cloves, and cinnamon. A touch of gram flour adds the perfect consistency, while fresh coriander stems provide a bright, zesty finish. Whether you prefer a rustic, chunky texture or a silky-smooth strained broth, this wholesome soup is the perfect companion for chilly days. Enjoy!
Ingredients
4 nos. Tomato (roughly chopped)
1 inch Ginger
10 cloves Garlic
1 tsp Cumin Seeds
1 tsp Black Peppercorns
1 tsp Coriander Seeds
2 Cloves
1 inch Cinnamon Stick
2 leaves Bay Leaf
1 tbsp Gram Flour (besan)
1 tsp Turmeric Powder
1 cup Coriander Stem
1 tbsp Red Chilli Powder
to taste Salt
1 tbsp Vegetable Oil
as needed Water
Instructions
1
Wash the tomatoes thoroughly and chop them roughly.
2
In a mortar and pestle, crush the ginger and garlic. Add the cumin seeds, black peppercorns, coriander seeds, cloves, and cinnamon stick.
3
Crush everything together to release the aromatics.
4
Place the chopped tomatoes into a large pot or cauldron.
5
Add the crushed ginger-garlic-spice mixture. Add the bay leaves, gram flour, turmeric powder, coriander stems, red chilli powder, salt, and vegetable oil.
6
Turn on the heat to high. Stir-fry the mixture for two to three minutes until it develops a light char or scorched bits at the bottom of the pot.
7
This creates a smoky flavor profile.
8
Add water to the pot, cover it, and allow the mixture to boil on medium heat for approximately 20 minutes.
9
Once boiled, remove the bay leaves. Use a blender to process the mixture into a smooth, consistent pulp.
10
Pour the blended mixture through a fine-mesh sieve or strainer.
11
Use the back of a ladle to press the pulp against the mesh to extract the smooth soup while discarding the skins, seeds, and leftover fiber.
12
Check for salt, adjust to your preference, and serve hot.
