India Tomato Shorba
Tamatar ka shorba is a classic Indian tomato soup, known for its tangy, spicy, and aromatic flavors. Originating from Mughlai cuisine, this soup is often served as an appetizer or a light meal accompaniment. Unlike Western-style creamy tomato soups, tamatar ka shorba features bold Indian spices such as cumin, coriander, and garam masala, giving it a distinctive and flavorful profile. It is a versatile dish that is suitable for a wide range of dietary preferences. Often garnished with fresh cilantro and served with naan or rice, this soup is both comforting and nourishing.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) vegetable oil or ghee
- ½ tsp (2 ml) cumin seeds
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 4 large ripe tomatoes, chopped
- ½ tsp (2 ml) ground coriander
- ¼ tsp (1 ml) turmeric powder
- ½ tsp (2 ml) garam masala
- ¼ tsp (1 ml) red chili powder (optional)
- 4 cups (1 L) water or vegetable stock
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Directions
- Heat the vegetable oil or ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
- Add the chopped onion, garlic, and ginger. Sauté for 5–7 minutes, stirring occasionally, until the onions are soft and golden.
- Stir in the chopped tomatoes, ground coriander, turmeric, garam masala, and red chili powder (if using). Cook for 10 minutes, stirring occasionally, until the tomatoes are soft and mushy.
- Remove the pot from heat and allow it to cool slightly. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer the mixture to a blender, blend until smooth, and return it to the pot.
- Add the water or vegetable stock to the pot and bring it to a gentle boil. Reduce the heat and simmer for 10 minutes, allowing the flavors to meld. Season with salt to taste.
- Ladle the shorba into bowls and garnish with fresh cilantro. Serve hot with lemon wedges on the side for a burst of freshness.
Notes
- For a richer flavor, add a splash of coconut milk or cream before serving.
- Adjust the consistency by adding more or less water, depending on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
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