Tomato Dhaniya Shorba
Tomatoes simmered with whole spice and blended smooth, finished with enough coriander to taste green
Allergens in Tomato Dhaniya Shorba: milk.
Ingredients
Quantities for 4.
- 800g ripe, roughly chopped Tomatothe whole dish; use the reddest you can find
- 1 large bunch, stalks and all Coriander Leavesstalks carry more flavour than the leaves
- 1 medium, sliced Onion
- 4 cloves, crushed Garlic
- 1 tbsp, chopped Ginger
- 1 tsp Cumin Seeds
- 1 Bay Leafoptional
- 1 tsp, coarsely cracked Black Pepper
- 1 tbsp Butteror oil, which makes it vegan
- 1/2 tsp Sugaronly if the tomatoes are sharpoptional
- to taste Salt
- 700ml Water
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Shorba means a thin soup, and thin is the point: this is not a tomato puree with water in it. If it coats the spoon, it has been reduced too far.
- The coriander goes in twice — the stalks early, where they have time to give up their flavour, and the leaves at the end, where they keep it.
Method
- Warm the butter and crackle the cumin, then add the bay leaf, onion, garlic and ginger and cook 4-5 minutes until soft but not coloured.Not coloured. Browning gives a sweetness that fights the tomato.
- Add the tomatoes, the coriander stalks, the cracked pepper, salt and the water. Simmer covered 20 minutes, until the tomato skins are curling away.
- Fish out the bay leaf, blend smooth, and pass through a sieve. Press hard on what is left in the sieve; that is where the body is.Sieving is not optional. Tomato skin and seed make it gritty however long the blender runs.
- Return to the pan, thin with a little hot water if needed, and check the salt. Add the sugar only if it tastes sharp rather than sweet.
- Stir in most of the chopped coriander leaves off the heat and serve hot, with the rest scattered on top.Off the heat. Coriander boiled for even a minute goes from green to hay.
Storage
Keeps 3 days refrigerated and freezes well, though the coriander fades; hold back half and add it fresh on reheating.
Nutrition Medium estimate
One serving of Tomato Dhaniya Shorba (377 g) is about 91 calories, or 25 calories per 100 g.
Low protein: 3 g a serving, 12% of the calories
| Per serving377 g | Per 100 g | |
|---|---|---|
| Calories | 91 kcal | 25 kcal |
| Protein | 2.8 g | 1 g |
| Carbohydrate | 14.1 g | 4 g |
| of which sugars | 7.1 g | 2 g |
| Fibre | 3.6 g | 1 g |
| Fat | 3.7 g | 1 g |
| of which saturated | 1.9 g | 0 g |
| of which unsaturated | 1.3 g | 0 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Indian soup recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.