Tamatar Dhania Shorba (Tomato Cilantro Soup)
Chilly winter evenings definitely call for a pot of soup simmering on the stove and warming up the whole house! I love a good hearty soup with some crusty bread. Today was one of those soup days! Indian cuisine is not very well known for its soups. But we actually have an amazing array of soups that are extremely flavorful!! Soups with different veggies, lentils (dals) and even non-vegetarian soups. I will try to come up with all the vegetarian versions soon. The soup that I’m showcasing today is an aromatic and slightly spicy tomato soup. This soup is called “Shorba”, which is a Moughal name for soup, more accurately broth. Shorba is usually thinner than your regular soups and may or may not be pureed. ‘Tamatar’ is tomato and ‘Dhania’ is Coriander/Cilantro. I’ve made a quick version with some store bough tomato puree. This recipe takes less than 20 mins to prepare. The main flavor in this soup comes from Coriander powder and Coriander (Cilantro) leaves.
This is so much better than boring canned soups! Try making this at home and you will be hooked!
Tip: If you have lots of fresh tomatoes, you can make your own tomato puree. Make a X mark on one side of the tomato with your knife. Drop the tomatoes into boiling water for 5 minutes and then drain and put them in ice cold water. Wait for 5 minutes and then you will be able to peel the skin off the tomato. Then puree the tomatoes in a blender. Remove the seeds if you wish to, but I like them just fine.
Tomato puree – 1 cup
Onion/Shallots (chopped) – 3 Tbsp
Ginger-Garlic paste – 1 tsp (or use 1/2 tsp chopped ginger and 1 tsp chopped garlic)
Dried Bay leaf – 1 no.
Coriander powder – 2 tsp (preferably freshly ground)
Shahi jeera (Caraway seeds) – 1 tsp
Garam Masala – 1/2 tsp
Sugar – 1 tsp
Salt – to taste
Ghee/Oil – 1 tsp
Cilantro (Coriander leaves) – 1/4 cup (chopped)
Heavy Cream – 3 Tbsp (optional, but recommended for a creamier soup)
- Heat oil in a pan and add the shahi jeera and the bay leaf. After 30 seconds, add the chopped onions and a pinch of salt and saute for 2-3 minutes.
- Mix in the ginger-garlic paste and cook for 3-4 more minutes, until the raw smell goes away. Add the coriander powder and saute for 1 minute, be careful not to burn the spices.
- Add the tomato puree and cook for another 10 minutes, until the tomatoe puree does not smell raw anymore.
- Add 3 cups of water, sugar, garam masala and salt to taste. Cook for about 5 minutes, until the soup starts to boil. Adjust seasonings. Turn off the heat and mix in the cream and cilantro.
Serve piping hot with some crusty bread or some croutons and a dash of freshly ground pepper!