Rajasthani Pyaz Tamatar Shorba
Pyaz tamatar shorba builds a Rajasthani broth on slowly browned onion and tomato.
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25 mintotal
Prep 5 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat the ghee in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the minced garlic and finely sliced onions. Sauté patiently for 6-8 minutes until the onions turn deeply golden and caramelized, releasing their natural sweetness.
6–8 min
Add the finely chopped tomatoes, red chilli powder, and coriander powder. Cook until the tomatoes are completely mushy and the ghee begins to separate at the edges.
Pour in the measured water and add salt. Mix well and bring the mixture to a brisk boil.
Lower the heat, cover the pan partially, and let the shorba simmer for 10 minutes. This allows the caramelized onion flavor to infuse into the broth.
10 min
Turn off the flame and garnish generously with the freshly chopped coriander.
Serve piping hot.
How to tell it's done
A thin, reddish-brown broth floating with soft, sweet slivers of caramelized onion and a rich layer of spiced ghee on top.
Nutrition
Per serving, from 2 servings.
114kcal
Where the calories come from
- Protein2.1 g7%
- Carbohydrate12.3 g41%
- Fat7 g52%
- Sugars
- 5.4 g
- Saturated fat
- 3.9 g
- Fibre
- 2.8 g
- Sodium
- 783 mg
- Calcium
- 68 mg
- Iron
- 1.1 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
The secret to this simple soup lies in taking the time to properly caramelize the onions in ghee; lightly cooked onions will leave the soup tasting boiled and bland.
What to serve it with
A humble, fiery, and deeply comforting daily soup. Serve with crispy roasted papad or alongside a rustic bajra roti.
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