Tomato Dhania Shorba | Tomato Coriander Shorba | Tomato Coriander Soup

Appetizers
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Tomato Dhania Shorba | Tomato Coriander Shorba | Tomato Coriander Soup - Steaming hot “Tomato Coriander Shorba/Soup” is perfect when the weather is cool and pleasant. Here is a detailed recipe with images and a video.

Shorbas are famous all over North India as the winters there are very cold and people in states of Kashmir,Uttar Pradesh, Bihar prefer making more kinds of tasty shorbas during winters. The name “Shorba” is a indigenous word. Soups are the best food for dieting people.

Shorba is one type of a Soup which is very tasty and light in consistency like Tea, with the Tomato's sourness and Corainder’s fragrant flavour, and it can be served in glasses. This is not like our regular Tomato Soup which is thick in consistency.

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Tips

  1. Boil Shorba always on a low flame to get the right taste and flavour.

  2. Use country Tomatoes to get the right sourness.

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Tomato Dhania Shorba | Tomato Coriander Shorba | Tomato Coriander Soup - Recipe Video

Tomato Dhania Shorba | Tomato Coriander Shorba | Tomato Coriander Soup

Appetizers | vegetarian
  • Prep Time 2 mins
  • Cook Time 18 mins
  • Total Time 20 mins
  • Servings 2
ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

  • 250 gms Tomato Chopped
  • 75 gms Corainder stems
  • 1/2 tsp Black Pepper
  • 1/2 Inch Ginger (Crushed/pounded)
  • 5 - 6 Garlic (pounded)
  • 1 Bay leaf
  • 1 tsp Butter / Ghee
  • 1 tsp Oil
  • 3 Cardamom
  • 3 Cloves
  • 1/2 Inch Cinnamon
  • Salt
  • 1/2 tsp Fried Cashew Nut Powder
  • 1/2 tsp Red Chilli powder
  • 1 tbsp Coriander cut finely
  • 500 - 600 ml Water
  • 1 tsp Wheat Flour
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Instructions

  1. Take a pan, add Butter and Oil. Heat the Oil, add Ginger, Garlic, Cardamom, Cloves, Bay Leaf, Black Pepper and fry them.
  2. Add Wheat flour to the Spices and fry until the flour turns golden brown, now add chopped Tomatoes and Coriander stems, Salt, Red Chilli Powder, Cumin Powder and fry till tomatoes become soft and mushy.
  3. Add some water and let it boil till it reaches some 400 ml in consistency.
  4. Sieve the Shorba, sprinkle some cut coriander leaves, and serve it steaming hot.

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