Photograph of the finished Tomato shorba

India · Súp cà chua kiểu Ấn

Tomato shorba

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Unsalted butter Unsalted butter 40 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Coriander Coriander 20 g
  • Photograph of Cornstarch Cornstarch 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté the onion, garlic, and ginger with butter for 4 minutes until fragrant.
  2. 2 Add the sliced tomatoes and bay leaves, pour in 400 ml of water, and simmer for 15 minutes.
  3. 3 Remove the bay leaves, blend the mixture until smooth, then strain through a sieve to make the soup smooth.
  4. 4 Mix cornstarch with a little water, pour into a pot and simmer for 4 minutes until the soup thickens slightly.
  5. 5 Season with salt, pepper, and garam masala, sprinkle with cilantro, and serve hot.

With an appliance

  • Microwave 31 min

    Replace step 2: In a covered bowl, blend the tomatoes, onions, ginger, and water for 11 minutes; reduce this by about 4 minutes and do not monitor for boiling, allowing the tomatoes to soften evenly before blending.

Start cooking