Go Back Download PDF
–+ servings

tomato soup

Warm up a winter evening with a bowl of freshly made tamatar ka shorba, a spicy and flavoursome tomato soup from the Mughal cuisine.
a bowl of tomato shorba
prepare: 10 minutes
cook: 25 minutes
total time: 35 minutes
difficulty: simple
yield: 4 servings
calories: 270 kcal
diet: gluten free, vegan, vegetarian
cuisine: Indian, mughlai

equipment

  • pressure cooker
  • hand blender
  • small frypan

ingredients

for the soup

  • 1.5 kg tomato - pulp and seeds removed, coarsely chopped
  • 1 brown onion - finely chopped
  • 1 red chilli - seeds removed, finely chopped
  • 20 g ginger - finely chopped
  • 6 cloves garlic - finely chopped
  • 100 g coconut - chopped
  • 1 star anise
  • 2 black cardamom pods - broken open
  • 3 indian bay leaves
  • 1 stick cassia
  • 6 cloves
  • 1 tsp salt
  • 500 ml water - boiling

for seasoning

for tempering

for serving

instructions

  • Add all the soup ingredients to a pressure cooker. Add the water last after mixing ingredients.
  • Seal and bring pressure cooker up to temperature.
  • Cook for 25 minutes, then release pressure naturally.
  • Remove the whole spices – black cardamom, cinnamon, star anise, cloves and bay leaves.
  • Use a stick blender to puree the soup, or use a masher to mash the tomato pieces for a more rustic soup
  • Add the jaggery and crushed peppercorns. Mix well.

to temper

  • Heat the gingelly oil in a small pan and once hot, add cumin seeds. Once they start to crackle turn the pan into the shorba and mix well.

to serve

  • Pour shorba into bowls, garnish with coriander leaves and serve.

notes

  • Gingelly oil is Indian sesame oil. It is very different to the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable.

private notes

This feature is only available to subscribers.

nutrition

Serving: 400 ml | Calories: 270 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 8 g | Cholesterol: 0 mg | Sodium: 656 mg | Potassium: 1122 mg | Fiber: 9 g | Sugar: 16 g | Vitamin A: 3405 IU | Vitamin C: 58.5 mg | Calcium: 89 mg | Iron: 2.9 mg