The Tamatar Dhaniya ka Shorba is a Punjabi version of the popular tomato soup. Shorbas were made popular by the princes and maharajas in India. Served piping hot, this shorba combines the goodness of tomatoesand coriander. The curry leaves, mustard seeds and cumin seeds impact a deliciously Indian flavour and the sugar helps curb the tanginess of the tomatoes.
INGREDIENTS
1. Tomatoes Grams 350
2. Bay leaf Number 2
3. Green cardamom Number 4
4. Black cardamom Number 1
5. Cinnamon Number 1 inch stick
6. Pepper corn Number 6-8
7. Cumin seeds Tsp 1 ½
8. Coriander stem Number 7-8
9. Green chilli Number 1
10. Ginger Grams 25
11. Garlic Number 3-4
12. Salt To taste
13. Coriander powder Tsp 1
14. Deghi mirch Tsp ½
METHOD
1. In a pan, add oil, once oil is hot add whole spices except cumin. When that crackles, add cumin seeds. When that crackles add crushed ginger and garlic, coriander stem and green chilli.
2. Add roughly chopped tomatoes, then roast.
3. Then add the masalas, salt, coriander powder and very little deghi mirch. Cook this for 3-4 min.
4. Add water till tomatoes are covered. Turn the flame to low and cook for 20 min.
5. You may add more water if the tomatoes go dry.
6. When cooked, strain it in a conical strainer, press the shorba ingredients with a ladle to take all the flavour out.
7. Reheat and garnish with roasted cumin and chopped coriander.
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