Tomato Dhaniya Shorba Recipe

Damini Kapoor

Damini Kapoor
Feb 2022

2 min read
Tomato Dhaniya Shorba

Cooking Time

20 minutes

Total Time

30 minutes

  • 5 - 6 Garlic (Crushed)
  • 3-4 Tomato Chopped
  • 1/2 tsp Black Pepper
  • 2 tsp Ghee
  • 1/2 tsp Red Chili powder
  • 1 Cardamom
  • 1 Bay leaf
  • 1/2 Inch Ginger (Crushed/pounded)
  • 2 Cloves
  • 1/2 Inch Cinnamon
  • Salt ( according to taste )
  • 1 tsp Wheat Flour
  • 5 - 6 cups Water
  • 1 tbsp Coriander cut finely
  • Tomato Dhaniya Shorba is one type of soup that is very tasty and light in consistency, with the tomato’s sourness and coriander fragrant flavour.

    • Take a pan, add ghee. Heat the ghee, add Ginger, Garlic, Cardamom, Cloves, Bay Leaf, Black Pepper and fry them.
    • Add Wheat flour to the Spices and fry until the flour turns golden brown. Now add chopped Tomatoes, Salt, Red Chili Powder, Cumin Powder and fry till tomatoes become soft and mushy.
    • Add some water and let it boil till it becomes thick in consistency.
    • Sieve the Shorba, sprinkle some cut coriander leaves, and serve your Tomato Dhaniya Shorba steaming hot!

    Health Benefits Of Tomato Dhaniya Shorba

    • Tomatoes are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate.
    • Also, tomatoes reduce risk of heart disease and several cancers and are also beneficial for skin health, as it may protect against sunburns.
    • Coriander reduces brain inflammation, improves memory, and reduces anxiety symptoms.
    • Also, coriander reduces unpleasant digestive symptoms like bloating and discomfort often experienced by people with IBS.
    • Wheat flour contains a good amount of minerals such as zinc, iron, magnesium, and manganese.
    • Also, the presence of Magnesium content in wheat flour relieves anxiety and pain caused by PMS symptoms.

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    For all the shorba lovers and weight-watchers, this is a wholesome recipe for you all guys to try. Thus, please make sure to take it under the guidance of a dietitian/nutritionist.

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