Warm your soul with this aromatic Tamatar Dhania Ka Shorba – a vibrant Indian tomato and coriander soup that brings together a medley of bold flavors. Infused with the earthiness of whole spices, the warming bite of ginger-garlic, and the lovely tartness of ripe tomatoes, this shorba is everything you crave on a chilly day. Unlike the creamier Western-style tomato soup, shorba is brothy, slightly spiced, and beautifully layered, making it a rejuvenating starter that awakens the palate before a hearty meal.
This rustic soup doesn’t just win hearts with flavor, it’s also wonderfully nourishing—tomatoes provide tang and a subtle sweetness, while fresh coriander stems and leaves add a hit of herbal brightness. Aromatics and a gentle touch of besan bring depth, while a bouquet of Indian spices ties everything together. Traditionally served as an appetizer, Tamatar Dhania Ka Shorba can double as a light side for rice dishes like pulao and biryani. Whether you’re seeking a home remedy for a cold or an elegant start to your meal, this shorba is a classic you’ll reach for time and again.
Tamatar Dhania Ka Shorba
Print RecipeIngredients
- 3 tsp oil
- 2 bay leaves
- 1 inch cinnamon stick
- 2 cloves (lavang)
- 2 cardamom pods
- 1 tsp cumin seeds (jeera)
- 1 tsp ginger garlic paste
- 1 tsp besan (gram flour)
- 2 tbsp chopped coriander stems
- 3 ripe tomatoes, cubed
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp crushed black pepper
- ¾ tsp salt
- 2 cups water
- 2 tbsp finely chopped coriander leaves
Instructions
Heat oil in a large pan or kadai and add bay leaf, cinnamon, cloves, cardamom, and cumin seeds, sautéing until fragrant.
Add the ginger garlic paste and cook until the raw smell fades.
Stir in the besan and roast until it turns golden and nutty.
Mix in the chopped coriander stems and cubed tomatoes, cooking until the tomatoes soften.
Sprinkle in turmeric, red chilli powder, coriander powder, crushed pepper, and salt. Sauté until the spices release their aroma.
Pour in water and bring the mixture to a boil. Let it simmer for 30 minutes for flavors to meld.
Once cooked, gently mash the tomatoes in the pot to blend their juices into the soup.
Finish with a generous sprinkle of chopped coriander leaves and serve warm.
Notes
Tips:
Choose ripe, red tomatoes for the best balance of sweetness and tang., For a slightly thicker texture, add a small chopped carrot while simmering with the tomatoes., Tamatar Dhania Ka Shorba makes a soothing appetizer but can also accompany rice dishes for a comforting meal.