For thousands of years, various cultures and groups have been influencing Indian cuisines making this genre a diverse one. One such influence is imposed upon Tomato Dhaniya Shorba.
Indian cuisine list is inclusive of a significant number of various local cuisines. The diversity in occupation, soil-type, culture, climate, culture, and various ethnic groups lead to the creation of a broad differentiation within these that resulted in utilization of spices, herbs, vegetables and fruits available varying region-wise. It also gets a touch of religious, foreign incursions, trade dealings, establishment of colonies and cultural choices.
Here is the recipe for Tomato Dhaniya Shorba that is indeed a light dish with minimum spices. Shorba can be used as a starter dish as well as can be served during the meal. Tamatar dhania ka shorba consists of Tomatoes, aromatic spices such as coriander and garam masala, garlic, ginger etc. each of those is a spice to help digest food.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 500 Gram(s) Tomato
- 20 Gram(s) Whole Coriander
- 200 Gram(s) Green Coriander Leaves with washed roots
- 10 Gram(s) Whole Garam Masala
- 10 Gram(s) Jeera Powder
- 20 Gram(s) Ginger
- 20 Gram(s) garlic
- 10 Gram(s) Green chilli
- 50 Gram(s) Lemon
- 20 Gram(s) Salt
- 20 ML(s) Oil
- 1000 ML(s) Water
Ingredients
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- Take a Heavy bottom pan, pour some oil in it and let it heat-up.
- Assemble the major Ingredients such as whole garam masala, pounded ginger, garlic, green chilli, whole coriander and green coriander.
- After the oil is nominally hot, add half of the taken qty. of green coriander (dhaniya, with roots washed properly) and all other spices to the bowl and allow the mixture to heat.
- Chop 4 tomatoes finely.
- Add tomatoes & salt (approx. 20 gms), sauté the mixture for 4 to 5 minutes and add some water.
- Boil the mixture for 15 to 20 minutes, and then add cumin seeds (Jeera) & lemon juice (as per the requirement).
- Chop half of green coriander leaves drop in soup bowl; pour boiled shorba in bowl. Garnish the prepared Shorba with chopped coriander leaves. Serve Hot!
