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Tomato shorba served in a white speckled ceramic soup mug.
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Tomato Shorba {Indian Tomato Soup}

Tomato shorba is an Indian-style spiced tomato soup made with ripe, plum tomatoes, ginger, garlic, aromatic spices, and fresh coriander stalks.
Course Soups
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 people
Calories 120kcal
Author Freda Dias

Ingredients

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1- inch cinnamon
  • 2 cloves
  • 3 green cardamom
  • 1 black cardamom
  • 2 bay leaves
  • 6 to 7 peppercorns
  • 1 tablespoon coarsely crushed coriander seeds, 3 grams
  • 1/2 cup sliced onions, 55 grams
  • 8 to 10 garlic cloves, coarsely crushed, 10 grams
  • 1 inch ginger root, peeled and coarsely crushed, 10 grams
  • 1 tablespoon besan
  • 20 grams of coriander stalks
  • 500 grams tomatoes, about 6 medium tomatoes
  • 1 1/4 teaspoon salt
  • 1 teaspoon Kashmiri chili powder
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon raw sugar
  • 4 cups water, 1000 ml

Instructions

Stove top instructions

  • Heat 1 tablespoon of oil on medium heat in a heavy-bottomed pot.
  • Add 1 teaspoon of cumin seeds, and let it crackle. Lower the heat and add cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
  • Add crushed ginger and garlic and saute until fragrant.
  • Add sliced onions, and saute until onions turn translucent. 
  • Add besan and roast until it turns golden brown and gives out a nutty aroma.
  • Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
  • Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper and sugar, and saute until the tomatoes turn mushy.
  • Add 4 cups water, mix well, bring to a boil. Lower the heat, cover and simmer for 20 minutes.
  • Strain the mixture through a fine-mesh sieve placed over a large heatproof bowl. Press the solids using a spatula, and extract as much of the tomato pulp as you can.
  • Transfer the shorba back to the pan, and bring to a boil.
  • Remove the scum with a ladle. Lower the heat and simmer for 4-5 minutes.
  • Check for seasoning, and adjust with more salt, black pepper, or sugar.

Instant Pot/pressure cooker method

  • Press the 'SAUTE' button, and set it to 'NORMAL' or 'MEDIUM' (depending on your IP model), and press 'START'. Once it displays 'HOT', add oil and let it heat up a bit.
  • Add cumin seeds, cinnamon, cloves, green cardamom, black cardamom, bay leaves, peppercorns, and crushed coriander seeds and roast for a few seconds, until the spices are fragrant.
  • Add crushed ginger and garlic and saute until fragrant.
  • Add sliced onions, and saute until onions turn translucent. 
  • Add besan and roast until it turns golden brown and gives out a nutty aroma.
  • Next, add roughly chopped tomatoes, coriander stalks, and 1 teaspoon salt, and saute until tomatoes begin to soften.
  • Add Kashmiri chili powder, garam masala, turmeric, freshly cracked black pepper, and sugar, and saute until the tomatoes turn mushy.
  • Add 3 cups water and mix well.
  • Press 'CANCEL'. Close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on 'HIGH' for 5 minutes. It will take some time for the pressure to build up, after which the timer will begin. (Photo 39)
  • Let the pot depressurize for 10 minutes. Then do a quick release of any leftover pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
  • Follow the same process as mentioned in stovetop instructions to strain and simmer the stock. You may do so in the Instant Pot insert.

Video

Notes

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. 
This recipe makes about 750 ml (3 cups of soup). Since it is an appetizer, you may reduce the serving size and serve it in 1/2-cup glasses to yield more servings.
Kindly refer to the variations, storage, top tips, and FAQ for more info related to this post!

Nutrition

Serving: 250ml | Calories: 120kcal | Carbohydrates: 16.3g | Protein: 3.8g | Fat: 5.7g | Saturated Fat: 0.7g | Sodium: 1018mg | Potassium: 705mg | Fiber: 4.4g | Sugar: 7.3g | Calcium: 67mg | Iron: 3mg