Tamatar Ka Shorba | Tomato Soup with spices Indian Style

Tamatar Ka Shorba | Tomato Soup with spices Indian Style | Oil Free Cooking

Do you like tomato soup? I am sure most of you going to raise your hands,the how about do you like tamatar ka shorba? Well, tamatar shorba is spiced version of tomato soup and it’s definitely more delicious than normal tomato soup. Whenever I get fresh, juicy tomato I prepare this shorba since DH like this a lot, infact this is the only soup that makes him happy of all the soups I make.

This is one of the easy soup to prepare, just pressure cook everything, blend and simmer and the best thing it’s oil/butter free can it get better than this? It makes a excellent soup for any get together or potluck, try it to know what I am talking about.

Ingredients: [Serves 2-3]

Tomato – 4 medium size /300 gms
Onion – 1 small / 50 gms
Green Chillies – 2
Beetroot – 1 small piece [1 tbsp chopped]
Minced Ginger-Garlic – 1 tsp
Bay Leaf – 1 small
Clove –1
Cardamom – 1
Cinnamon Stick – 1/2” Piece
Chopped Cilantro – 3 sprigs
Salt and Pepper – To taste
Besan/Chickpeas Flour – 2 tsp [optional]
Sugar – 1/2 tsp
Water – As needed [around 4-5 cups]
Fried Bread Pieces – 8-10 [optional]

Method:

1. Wash and chop onion, tomato, green chillies and beetroot.

2. In a pressure cooker container add all the ingredients with 1 cup water except fried bread pieces, besan and sugar and pressure cook for 3 whistles.

3. Once pressure released discard all garam masala like bay leaf, cinnamon, clove & blended everything using a mixer or blender.

4. Add the puree in a pan with 2-3 cups of water and bring it to good boil. Add sugar and simmer for 2-3 minutes in medium heat, adjust salt & pepper if needed.

If you want to make the soup thick, mix 2 tsp besan with little water and add to soup after 1st boils comes. I didn’t add. Our soup is ready.

Have hot soup with few fried bread pieces and relish.

Variations

~ Water quantity depends on how you like your soup, I like little thick so I added around 4 cups of water.

~ You can strain the puree before boiling, I normally don’t do this for most of the soups.

~ Discarding all the garam masala items used is important. If you don’t discard all masala and grind it then soup will be very spicy and this spiciness is very sharp you won’t be able to drink it, this is from my experience!

~ You can do the cooking in a open pan instead of pressure cooker.

~ You can add 1/2 tbsp of butter while boiling soup.

Have a nice day ~~