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Tamatar Dhaniya Ka Shorba


Portion Size: 04

Ingredients Specification Quantity
Tomatoes Red and plum, cut in medium dices 500 g
Coriander leaves Fresh and tender roots, roughly chopped 100 g
Ginger Washed, peeled, cut in small dices 25 g
Garlic Peeled, roughly shopped 25 g
Green chilies Fresh, roughly chopped 2-3 no
Oil or Ghee - 30 ml
Tej patta - 1 no
Red chilies Dry 2 no
Green cardamom Without seeds 4 no
Cumin seeds Dry roasted, coarsely grinded 1 tbsp.
Coriander seeds Dry roasted, coarsely grinded 1 tbsp.
Sauf Dry roasted, coarsely grinded 1 tbsp.
Black pepper corn (Kali miri) Dry roasted, coarsely grinded 4-5
Turmeric powder - ½ tsp
Red Chili powder - 1 tsp
Garam masala powder - ½ tsp
Salt - To taste
Veg stock/ water - 1 lit


  1. Cut tomatoes, fresh coriander, ginger, garlic, green chilies in desired shape and keep aside.
  2. Heat ghee in a deep pan. Firstly, add whole red chilies, tej patta, green cardamom and sauté for 1 minute on low flame until flavors are infused in ghee.
  3. Add coarsely grinded whole spices, coriander seeds, cumin seeds, sauf, black pepper corn and sauté for half minute on low heat.
  4. Once the whole spices start to release aroma then add chopped ginger, garlic and green chilies and sauté for 1 minute.
  5. Add diced tomatoes in the pan and cook on medium heat for 5 minutes. Sprinkle salt on tomatoes to soften faster. Cover the pan with a lid for tomatoes to release water faster.
  6. Remove the lid and add powder masala that is turmeric, red chili and garam masala powder. Sauté and cook the mixture for 2 minutes or until the mixture starts to leave oil on sides.
  7. Add green coriander roots and water/ veg stock in the pan and allow to simmer on medium heat for 8-10 minutes.
  8. Once the soup starts to boil then lower the heat and add fresh coriander leaves and let it simmer for 2 minutes.
  9. Remove the pan from the heat and strain the shorba with a conical strainer wile squeezing out all the flavors from tomatoes and other ingredients with back of the ladle.
  10. Adjust the salt and simmer the soup for 1 minute and serve it hot in a soup bowl. Consistency of shorba has to be thin. Garnish with fresh coriander sprig or chopped coriander and serve along with any crispy Indian bread like khakra or ajwain bread sticks.