Tamatar aur Dhaniya ka Shorba | How to make Tamatar aur Dhaniya ka Shorba

By sweta biswal  |  4th Aug 2015  |  
5.0 from 1 review Rate It!
  • Tamatar aur Dhaniya ka Shorba, How to make Tamatar aur Dhaniya ka Shorba
Tamatar aur Dhaniya ka Shorbaby sweta biswal
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

188

1





About Tamatar aur Dhaniya ka Shorba

A wholesome and tasty soup made from tomato and coriander stems !

Tamatar aur Dhaniya ka Shorba is a delicious dish which is liked by people of all age groups. Tamatar aur Dhaniya ka Shorba by sweta biswal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Tamatar aur Dhaniya ka Shorba at many restaurants and you can also prepare this at home. This authentic and mouthwatering Tamatar aur Dhaniya ka Shorba takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Tamatar aur Dhaniya ka Shorba is a good option for you. The flavour of Tamatar aur Dhaniya ka Shorba is tempting and you will enjoy each bite of this. Try this Tamatar aur Dhaniya ka Shorba on weekends and impress your family and friends. You can comment and rate the Tamatar aur Dhaniya ka Shorba recipe on the page below.

Tamatar aur Dhaniya ka Shorba

Ingredients to make Tamatar aur Dhaniya ka Shorba

  • 5-6 medium sized Tomatoes
  • 4-5 tbsp chopped Coriander stems
  • 1/2 tsp Cumin seeds
  • 1-2 dry red Chili
  • 1 Bay leaf
  • 2-3 Cloves
  • 1 inch Cinnamon stick
  • 9-10 Peppercorns
  • 1 1/2 tsp Oil
  • Salt to taste
  • 2 tsp freshly chopped Cilantro
  • 1 tsp Sugar (optional)
  • freshly ground Pepper for garnishing

How to make Tamatar aur Dhaniya ka Shorba

  1. Finely chop tomatoes and wash coriander stems.
  2. In a pressure cooker and oil and when it heats up add red chili, bay leaf, cloves, peppercorns and cinnamon.
  3. Saute for 20 minutes and add in coriander stems. Fry for a minute and add chopped tomatoes.
  4. Pour in 3-4 cups of water. Season with salt. Cook covered for 3-4 whistles.
  5. When the steam settles, using hand blender puree the tomatoes. Strain and transfer to saucepan.
  6. Add sugar and bring this to boil. Add to bowls and garnish with fresh cilantro. Sprinkle ground pepper and serve hot.

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Manju Thapara year ago

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