Tamatar Dhania Ka Shorba

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 Recipe

By Malini Serves: 2 Prep Time: 5 minutes Cooking Time: 30 minutes

Ingredients

• 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

1

Heat oil in a large pan or kadai and add bay leaf, cinnamon, cloves, cardamom, and cumin seeds, sautéing until fragrant.

2

Add the ginger garlic paste and cook until the raw smell fades.

3

Stir in the besan and roast until it turns golden and nutty.

4

Mix in the chopped coriander stems and cubed tomatoes, cooking until the tomatoes soften.

5

Sprinkle in turmeric, red chilli powder, coriander powder, crushed pepper, and salt. Sauté until the spices release their aroma.

6

Pour in water and bring the mixture to a boil. Let it simmer for 30 minutes for flavors to meld.

7

Once cooked, gently mash the tomatoes in the pot to blend their juices into the soup.

8

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.