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Tamatar Dhaniya Shorba

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Some of my most precious childhood memories smell like rain and taste like my mom’s Tamatar Dhaniya Shorba.  Whenever the skies turned grey and the rain tapped gently on our windows, Mom would head straight to the kitchen. A pot of warm, comforting shorba would soon be simmering on the stove, filling the house with a familiar aroma that made everything feel safe. As a child, I thought it was just soup. Today, I know it was her way of wrapping me in love, protecting me from the cold, and reminding me that home is where a mother’s care lives. Years may pass, but every spoonful of Tamatar Dhaniya Shorba takes me back to those rainy afternoons—to her loving hands, her gentle smile, and the warmth that only a mother can create. Some memories never fade. They simply return with the first monsoon rain.

prep time 10 Mins
cook time 15 Mins
chef SHRADHA NEMA
Step 1

Heat butter or ghee in a pan and add cloves, cinnamon stick and bay leaf.

Step 2

Add garlic and ginger. Sauté until fragrant.

Step 3

Add chopped tomatoes and cook until soft and mushy.

Step 4

Stir in the coriander stems and cook for 2–3 minutes.

Step 5

Add water or vegetable stock and let it simmer for 10 minutes.

Step 6

Blend the mixture until smooth and strain for a silky texture, if desired.

Step 7

Return the shorba to the pan and season with salt, black pepper, turmeric powder and red chilli powder.

Step 8

Simmer for another 2–3 minutes. Finish with lemon juice.

Step 9

Garnish with fresh coriander and serve piping hot.

Step 10

Serving Suggestion: Serve with toasted bread, garlic croutons, or enjoy it on its own while listening to the rain. Every spoonful is light, nourishing, and filled with comforting flavours.