Simple Tamatar Ka Shorba Recipe

As a self-proclaimed soup enthusiast, I truly believe this spicy tomato shorba is the ultimate comfort food—it’s like wearing your favorite cozy sweater on a chilly day, but in a bowl!

The warm, nourishing bowl that is Simple Tamatar Ka Shorba never fails to delight me. The way in which this straightforward recipe brings together the following ingredients is nothing short of miraculous: ripe, juicy tomatoes; the sweetest of fresh garlic; and ginger that magically melds, yet never overpowers.

Tamatar ka shorba, or tomato soup, is in the running for both my favorite soup and my favorite healthy food.

Ingredients

– Tomatoes: Packed with vitamin C and antioxidants, they add tangy, vibrant flavor.

– Onion: Provides a base of sweetness and depth, rich in nutrients.

– Garlic: Known for immune-boosting properties, adds pungent warmth.

– Ginger: Offers anti-inflammatory benefits and a spicy kick.

– Green Chili: Optional, adds heat and enhances metabolism.

– Cumin Seeds: Aromatic and earthy, aids digestion.

– Coriander Powder: Subtle citrus notes, rich in antioxidants.

– Turmeric Powder: Provides color, anti-inflammatory properties.

– Oil or Ghee: Adds richness and aids in nutrient absorption.

– Fresh Coriander Leaves: Brightens dish, with a fresh aroma and health benefits.

Ingredient Quantities

• 4 large ripe tomatoes, roughly chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, chopped (optional)
• 2 cups water
• 1 tablespoon oil or ghee
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/2 teaspoon sugar
• Fresh coriander leaves for garnish
• Lemon wedges for serving

How to Make this

1. Put the oil or ghee in a big pot, and warm it over medium heat. Add the cumin seeds, and let them pop pleasantly for a few seconds.

2. Chop onions and add them. Sauté until golden brown.

3. Add the minced garlic and the grated ginger, and continue to sauté for one more minute, or until they release a fragrant aroma.

4. If you are using it, add the chopped green chili together with the chopped tomatoes. Cook them until the tomatoes are soft and have broken down, which should take about 5-7 minutes.

5. Incorporate the coriander powder and turmeric powder. Stir thoroughly so that the powders mix very well and combine with the tomato mixture.

6. Add 2 cups of water and when the mixture is boiling, then reduce the heat. Allow the mixture to simmer for about 10-15 minutes.

7. Using an immersion blender, puree the soup until it is smooth. If you do not have an immersion blender, allow the soup to cool slightly and use a standard blender to blend it in batches. Return the blended soup to the pot.

8. Salt and sugar should be used to season the soup. Make adjustments if those elements are not right.

9. Allow the shorba to slowly cook for an additional 5 minutes so that it can gain more flavor.

10. Serve it when it’s nice and hot, and feel free to adorn it with fresh coriander leaves, and a squeeze of lemon juice that you can get from the wedges.

Equipment Needed

1. Large pot
2. Chef’s knife
3. Cutting board
4. Wooden spoon or spatula
5. Grater (for ginger)
6. Immersion blender or standard blender
7. Measuring spoons
8. Measuring cups
9. Ladle (for serving)

FAQ

• What is Tamatar Ka Shorba?Tamatar Ka Shorba is a conventional Indian tomato soup. Its flavor comes from the spices it’s cooked with, and its appearance is brightened by the fresh coriander that garnishes each bowl.
• Can this recipe be made vegan?Yes, you can just substitute oil for ghee to make it completely vegan.
• How spicy is this soup?The spice level can be adjusted by amending the amount of green chili used, or by omitting it altogether for a version that is much milder.
• Can I use canned tomatoes instead of fresh ones?While it is best to use fresh tomatoes for maximum flavor, you can turn to canned tomatoes in a pinch. You may need to adjust the salt and sugar to get the flavor just right.
• How can I thicken the shorba?You can achieve a thicker soup by simmering it longer to reduce it, or by blending part of it and then mixing it back into the pot.
• What can I serve with Tamatar Ka Shorba?It goes well with naan, rice, or as a starter preceding an Indian meal.
• Is it possible to make this recipe ahead of time?It can be made ahead of time and reheated just before serving. But be sure to add fresh coriander leaves and lemon wedges right before serving.

Simple Tamatar Ka Shorba Recipe Substitutions and Variations

Substitute olive oil or butter for ghee in this dish.
If you lack green chile, use a pinch of cayenne pepper or red chili flakes to heat things up.
If you need to, replace fresh coriander leaves with parsley or cilantro.
If you do not have cumin seeds, use ground cumin instead.
Instead of using extra sugar, use brown sugar or honey.

Pro Tips

1. For a richer flavor, roast the tomatoes under a broiler until the skins are slightly charred before chopping them, and then proceed with the recipe. This adds a smoky depth to the soup.

2. Enhance the aroma by adding a pinch of asafoetida (hing) just after the cumin seeds pop. This will give the soup a more authentic taste, often found in Indian cuisine.

3. If you prefer a thicker consistency, reduce the amount of water or simmer the soup for a longer period to let it reduce more.

4. To add a creamy texture, stir in a splash of coconut milk or a dollop of yogurt just before serving. This can also balance the flavors if the soup is too spicy.

5. Experiment by adding a handful of cooked lentils or chickpeas to the soup before blending. This will make the soup heartier and add protein to the dish.