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:
  1. 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) 
  2. 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
  3. 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
  4. Remove from heat and allow to cool for at least 10 minutes - Remove cinnamon stick, cloves, cardamom pods, and bay leaf
  5. Using an immersion blender, blend until smooth*
  6. Dissolve sugar in the remaining ¼ cup of water (if using)
  7. 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
  8. Adjust seasoning
  9. 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

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