Ingredients (measuring cup used, 1 cup = 250 ml)
300 grams tomatoes or 4 medium to large tomatoes or 2 cups roughly chopped tomatoes
½ tablespoon oil (can use sunflower oil, also olive oil can be used)
1 small to medium tej patta
½ teaspoon cumin seeds/jeera
½ teaspoon ginger-garlic paste
⅛ teaspoon turmeric powder/haldi
¼ teaspoon red chilli powder/lal mirch powder
¼ teaspoon coriander powder/dhania powder
¼ teaspoon garam masala powder
¼ teaspoon black pepper powder or crushed black pepper
3 tablespoons chopped coriander leaves/dhania patta
2 cups water or veg stock
salt as required
how to make the recipe:
rinse and chop tomatoes. add them in a mixer or blender. while chopping, if you want you can remove the tomato seeds.
without adding any water, blend till smooth. keep tomato puree aside.
heat ½ tablespoon oil in a pan. add ½ teaspoon cumin seeds and let them splutter.
then add ½ teaspoon ginger-garlic paste.
stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
now add the tomato puree.
add 1 tej patta. stir and simmer for 2 minutes on a low to medium flame.
now add the following spice powders – ⅛ teaspoon turmeric powder/haldi, ¼ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder or crushed black pepper.
mix again very well.
add 2 cups water. you can also use veg stock instead of water. simmer on a low to medium flame for 4 to 5 minutes.
then season with salt. mix well.
again continue to simmer on a low to medium flame for 3 to 4 minutes.
switch off the flame and lastly add 3 tablespoons chopped coriander leaves.
mix and serve tomato shorba hot as a soup or as a side gravy dish with veg pulao, cashew pulao or jeera rice.