Tamatar Shorba Recipe
Tamatar Shorba
Punjabi Style Tomato Soup
Submitted By: Taz
Ingredients:
7 Roma Tomatoes (Tamatar) - chopped
1 small Onion (Pyaz) - chopped
2 Fresh Green Chiles (Hari Mirch) - seeded and chopped
¼ Cup Beetroot (Chukandar) - chopped
2 cloves Fresh Garlic (Leh-sun) - minced
½ inch piece Fresh Ginger (Adrak) - minced
3 sprigs Fresh Coriander Leaves (Dhania Patta) - chopped
7 Cups Water
1 Tbs Chickpea Flour (Besan)
1 Bay Leaf (Tej Patta)
2 Whole Cloves (Laung)
2 Green Cardamom Pods (Choti Elaichi)
½ Cinnamon Stick (Dalchini)
½ tsp Granulated Sugar (Chini)
½ tsp Fresh Ground Black Pepper (Kali Mirch)
Kosher Salt (Namak) to taste
-GARNISH-
Paneer (Indian soft-bodied cheese) cut into ¼ inch cubes
Heavy Cream (Malai)
Additional Fresh Coriander Leaves (Dhania Patta) - chopped
Preparation:
- Place a medium/large, heavy bottomed stock/soup pot over medium-high heat - Heat ghee until shimmering and add bay leaf, clove, cinnamon stick, and pepper - Sauté until fragrant (apx 2 minutes) - Add onion and continue to sauté until onion is translucent (apx 5 minutes) - Add ginger and garlic and continue to sauté until raw smell goes away (apx 2 minutes)
- In a small bowl, mix chickpea flour with ¼ cup cold water - Add to pot and allow to cook (stirring constantly) for 30-40 seconds until slightly roasted and a nutty aroma is evident
- Add the tomato and thoroughly combine - Add beetroot, green chile, coriander leaves, and salt to taste - Bring to a boil - Reduce heat to simmer and allow to cook for 30 minutes or until tomatoes are soft and almost falling apart
- Remove from heat and allow to cool for at least 10 minutes - Remove cinnamon stick, cloves, cardamom pods, and bay leaf
- Using an immersion blender, blend until smooth*
- Dissolve sugar in the remaining ¼ cup of water (if using)
- Return pot to heat (medium-high) and bring to a boil - Add water/sugar mixture (if using) - Reduce to a simmer and allow to cook for 5 minutes or until thickened to desired consistency
- Adjust seasoning
- Serve hot with a few cubes of paneer floated per serving and/or a drizzle of heavy cream along with some chopped fresh coriander leaves
*
Transfer to a blender (in batches if necessary) as alternative
