Dhaniya Tomato Shorba ( टमाटर का शोरबा )

When Winter will be coming... How these words ring a beautiful tune to ears when the temperatures start dropping down and we layer ourselves with all those cute woollens. Also how badly we start craving for everything coming straight from gastop at home or even in restaurants. When we all love that super hot deliciousness in food everywhere, the most we love sipping on are piping hot soups. Healthy and filling are the best describing words for almost all soups. And then I am no different. I too do love to make them sometimes for that warm comforting feel on those cold winter nights. 

The little arrival of winter is surely the reason to welcome soups in my kitchen but to choose this one in particular to start with has complete another story altogether. As we have a beautiful fine dine restaurant close to the place we live in, my daughter absolutely love this "Tomato Dhania (Coriander) Shoraba" on their menu. While she keeps insisting visiting that place just for that lovely bowl of goodness, yesterday I decided to give it a try at home to make it healthier and satisfying for her at our home comfort cosying up in her favorite blanket. She surely loved it and I can see myself making it frequently in coming couple of months, I decided to document it for you all out there who are loving my posts and recipes. Thank you for encouraging me be more consistent here...

Ingredients

• Tomatoes : 3 

• Coriander stems : 8-9

• Cumin Seeds : 1 tsp

• Ginger Garlic paste : 1/2 tsp

• Bay leaves : 2

• Cloves : 2

• Cardamom : 2

• Black peppercorns : 2-3

• Cinnamon stick : 1/2 inch

• Turmeric Powder : 1/2 tsp

• Red Chili Powder : 1/2 tsp

• Coriander powder : 1 tsp

• Besan (Chickpea flour) : 2 tsp

• Salt to taste

• Oil To cook

Let's begin

1. Wash and cut Tomatoes randomly in cubes. Wash coriander stems and keep aside. 

2. In a pan, add 1 tsp of oil. Once oil is hot add all whole spices like Bay leaves, Cardamom, Cinnamon, Cloves, Black Peppercorns And Cumin seeds. 

3. Once Cumin seeds start to splutter, add Ginger Garlic Paste. Saute till raw aroma of Ginger Garlic goes away. Time to add 2 tsp of Besan i.e. Chickpea flour. Saute for 2-3 minutes on low flame. 

4. Add Tomato Cubes along with Coriander Stems. Mix well and add all powder spices like Turmeric Powder, Red Chili Powder and Coriander powder along with Salt. Mix well for 2-3 minutes. Then add around 2 cups of water to mixture. Cover and cook for 15-20 minutes.

5. Open the lid and remove Bay Leaves. Switch off the flame and allow everything to get cool. Then strain  the mixture in big bowl and keep aside. Collect all the leftover from strainer as we do not want to waste any beautiful flavors and put in Mixer Grinder jar. Grind in fine paste.

6. In a separate kadai, strain the leftover Tomato paste and cook it for couple of minutes on low to medium flame. Transfer the previously strained Tomato Dhania Mixture in this same pan. Stir well. Sprinkle some freshly chopped Coriander leaves and allow it to boil for couple of minutes.

7. Our Tomato Dhania Shoraba is ready to get served. Serve hot.

Tips

• Try to use the soft and delicate Coriander Stems for lovely flavor than using those thick and little hard ones.
  

• Adjust Red Chili  Powder as per your like for spice. We love to keep it little spicy. 

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