Tomato Shorba | Winter Special Tomato Shorba for Weightloss
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Red tomatoes - 500 gms (about 6 to 7 large tomatoes)
  • Mustard oil or vegetable oil - 1 tbsp
  • Bay leaf/tej patta - 2, small
  • Cloves - 3 to 4
  • Green cardamom - 2 to 3
  • Cinnamon - 1-inch stick
  • Whole black peppercorn - 6 to 8
  • Coriander stalks - 10 to 12
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - ¼ tsp
  • Red chilli powder - ¼ tsp
  • Salt & black pepper to taste
  • Fresh coriander leaves to garnish
Instructions
  1. Wash and cut the tomatoes into large chunks. Wash the coriander stalks nicely to get rid of all dirt; but no need to cut them.
  2. Take a saucepan or stock pot and add the oil of your choice. Once the oil is hot, add all the whole spices to temper it - bay leaves, cloves, green cardamom, cinnamon, peppercorn.
  3. Once the whole spices become fragrant, add the ginger garlic paste and saute for a quick minute until the raw smell is gone.
  4. Then add the coriander stalks and tomato chunks and saute them on medium flame for a good 10 minutes until the tomatoes turn soft and mushy. You can cover the pot and cook them on low flame to allow the tomatoes to cook in their own steam.
  5. Now add the powdered spices - turmeric powder, coriander powder and red chilli powder. Saute them for 2 minutes.
  6. It’s time to add the water! Add about 3 to 4 cups of water to the pot and let it come to full boil.
  7. Once the water starts boiling, reduce the flame to minimum and cover the pot to let the tomatoes cook with spices for 5 minutes.
  8. Now switch off the flame and take the bay leaves out. Transfer the tomato mixture to a blender and allow it to cool.
  9. Once cooled, blend the mixture to get a thick liquid. We now need to strain it to get a velvety smooth tomato shorba.
  10. Place a large strainer over the cooking pot and pour the blended tomato mixture over the strainer. Using a spatula stir the mixture carefully to allow the liquid to pass through the sieve.
  11. Once most of the liquid is passed through, you will be left with the coarse mixture in the strainer. You can blend this again in the blender with just a little water and strain it similarly using the strainer. Discard the strained left-over.
  12. Now bring the pot back to the stove and warm it up on medium flame. Season it with salt & pepper to taste. Once it starts to simmer, you can switch the flame off. Your tomato shorba is ready to serve! Garnish with fresh coriander leaves and enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2024/02/tomato-shorba-for-weightloss/