A light, tangy, and wonderfully aromatic Indian tomato soup. This comforting shorba, spiced with whole garam masala, is the perfect warm appetizer or a light, satisfying meal on its own.
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A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Tomato Shorba, Bagara Khana and Roasted Papad
Tangy Tomato Shorba with aromatic Bagara Khana & crispy Papad – a gut-friendly, energy-giving comfort meal!
This hyderabadi dish is perfect for dinner. With 688.4399999999999 calories and 16.81g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Red Chili Powder (adjust to taste)
0.5 tsp Garam Masala
1 tsp Sugar (helps balance acidity)
1.25 tsp Salt (or to taste)
4 cup Vegetable Stock (or water)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat 1 tablespoon of ghee in a deep pot or pressure cooker over medium heat.
Add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for about 30-45 seconds until they become fragrant.
Add the chopped onion and cook for 3-4 minutes until it turns soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
2
Cook Tomatoes
Add the chopped tomatoes, turmeric powder, red chili powder, salt, and sugar to the pot.
Mix everything well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
3
Simmer the Shorba
Pour in the vegetable stock or water and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes for the flavors to meld.
Alternatively, if using a pressure cooker, secure the lid and cook for 2-3 whistles on medium heat.
4
Blend and Strain
Turn off the heat and allow the mixture to cool down for at least 10 minutes. Remove the bay leaf and cinnamon stick.
Carefully transfer the mixture to a blender. Blend until you get a completely smooth puree. Be cautious when blending hot liquids.
Place a fine-mesh sieve over a clean pot and pour the blended soup through it. Use the back of a spoon to press the pulp and extract as much liquid as possible. Discard the solids left in the sieve.
5
Temper and Serve
Place the pot with the strained shorba back on the stove over low heat. Bring it to a gentle simmer.
Stir in the garam masala and check for seasoning, adding more salt if necessary.
For the tempering (tadka), heat the remaining 1 tablespoon of ghee in a small pan. Once hot, add the cumin seeds and let them splutter.
Immediately pour this hot tempering over the shorba. Garnish with fresh coriander leaves and serve hot.
4
Serving size: 1 serving
458cal
8gprotein
81gcarbs
11gfat
Ingredients
2 cup Basmati Rice (aged, long-grain is best)
3 tbsp Ghee (can be substituted with a neutral oil)
2 medium Onion (thinly sliced)
1 tbsp Ginger Garlic Paste
4 pcs Green Chili (slit lengthwise)
0.25 cup Mint Leaves (fresh, chopped)
0.25 cup Coriander Leaves (fresh, chopped, plus more for garnish)
1 tsp Shah Jeera (caraway seeds)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom (lightly crushed to release flavor)
1 pcs Bay Leaf
4 cup Water (use hot water for fluffier rice)
1.5 tsp Salt (or to taste)
Instructions
1
Prepare the Rice
Rinse the basmati rice under cold running water 3-4 times, or until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for at least 30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve or colander and set aside.
2
Temper Spices & Caramelize Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the whole spices: shah jeera, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 45 seconds until they become fragrant and sizzle.
Add the thinly sliced onions to the pot. Fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the authentic flavor and color of the dish.
3
Sauté Aromatics & Rice
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped mint and coriander leaves and cook for another 30 seconds.
Add the drained basmati rice. Gently fold the rice with the onion-spice mixture for 1-2 minutes to toast the grains lightly. Be careful not to break the rice grains.
4
Cook the Rice (Dum Method)
Pour in 4 cups of hot water and add the salt. Give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a vigorous boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
Let the rice cook undisturbed for 15-18 minutes. Do not open the lid during this time.
5
Rest and Serve
Turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam perfectly and the grains to become firm.
Open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with extra fresh coriander leaves and serve hot with Hyderabadi curries like Bagara Baingan or Dalcha.
