26th January 1950 is one of the most important days in Indian history. It was on this day our young nation adopted its constitution and became a republic. Since then 26th Jan is celebrated as a national holiday in India. The whole country gets into festive mood. The atmosphere is filled with enthusiasm.
I have vivid memories of getting up early in the morning to watch live telecast of the celebrations at Red Fort, New Delhi. The unfurling of Tiranga (National Flag) and the Grand parade, the spectacular regional performances. No wonder, it felt like festival. At my home too, we used to cook good food. So keeping with the tradition... why not cook something simple and nice and colorful to remind of our tricolor.
It is a little twist from the normal tomato shorba. This warm, little spicy shorba will be a perfect compliment to the wintry chill too.
I hope you enjoy this tasty tomato shorba.
- 8 Roma Tomatoes
- 6 nos. Bay leaves
- 8 nos. Cloves
- 8-10 nos. Pepper corn
- 2 inches of cinnamon stick
- 2 green chillies
- ½ teasspoon grated ginger
Ingredients for Thin White Sauce :
- ½ Tablespoon butter
- ½ Tablespoon All purpose Flour
- ½ cup Milk
- Ingredients for Tempering :
- ¾ tablespoon Ghee
- 1 teaspoon Cumin Seeds
- One pinch of Asafoetida Powder (Optional – as per your liking)
- 1/8 teaspoon Turmeric Powder
- ¼ Cup cubes of Paneer (very small, size of a pea)
- ¼ Cup Peas
- ½ Cup Cauliflower small Florets (blanched till its tender)
- 1-2 tablespoons finely chopped coriander leaves
How to make:
Wash and cut tomatoes into quarters. Cook tomatoes with 3 cups of water, bay leafs and the whole spices (Cloves, peppercorn and cinnamon stick). Bring to a boil and simmer for 12-13 minutes on a slow flame until tomatoes are cooked completely. Let it cool. Remove the bay leaves and the whole spices. Once cool blend it to a smooth paste using the remaining water in which tomatoes were boiled.
Melt butter in a large pot and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. Let it simmer for an additional 5 minutes over very low heat, stirring occasionally. Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lump. Remove from heat.
Slowly add tomato mixture to white sauce (not white sauce to tomatoes as it will curdle). Return to the heat. Add salt, black pepper (as per the tase), grated ginger and two green chillies (slit vertically into 2 pieces). Put the cauliflower and peas in shorba. Let Shorba boil nicely.
Heat ghee in a small sauce pan. Make a tempering (tadka) using cumin seeds. After it splutters, add asafoetida powder and turmeric powder. Pour it on tomato shorba. Now put the paneer pieces. Cook for few minutes. Sprinkle coriander leaves.
The piping hot tomato shorba is ready to be served.
You can make it more spicy by adding more whole spices while boiling tomatoes.
You can serve it as a light appetizer or make a full meal by serving it with vegetable pulav.
Toss in some salad, Serve Tomato Shorba with salad and garlic bread.