Dhaniwal Tamatar Shorba
Smoked Tomato, Ginger, Garlic, Garam Masala, Coriander, Cilantro Foam
Chef Neel Kajale of Dhamaka | New York
Yield: 4 servings
“Dhaniwal Tamatar Shorba is a flavorful tomato soup enriched with a blend of spices and a distinct smoky finish. Finished with lots of fresh cilantro, this aromatic dish offers a vibrant burst of flavor, making it a comforting starter that warms the soul with every sip. The best part of this dish is that it can be served hot or cold. I like to use this dish as an amuse-bouche, serving it in a shot glass as the perfect start to a meal that tantalizes the palate. The cilantro foam is a wonderful way to pair herbs and tomatoes together, as they are a classic match made in heaven. This dish showcases the versatility of the Vitamix Commercial immersion blender, which I use to create three essential elements that bring the final dish to life. It offers complete control over the consistency of the tomato soup, allowing me to achieve either an ultra-smooth texture or a chunkier version, depending on my vision. Additionally, the immersion blender makes preparing the cilantro chutney effortless, adding a delightful foam that elevates the overall presentation and flavor of the dish.” — Chef Neel Kajale
Adapted by StarChefs | January 2025 | Photo: Alexander zeren
INGREDIENTS
Smoked Tomato Soup:
10 plum tomatoes
8 cloves garlic
6 green bird’s eye chiles
½ cup neutral oil
1 piece charcoal
1 tablespoon ghee
Cilantro Foam:
2 bunches cilantro, roughly chopped
8 cloves garlic
5 green bird’s eye chiles
Three 1-inch pieces ginger, roughly chopped
½ cup heavy cream
2 tablespoons lemon juice
Chaat masala
Xanthan gum
Kosher salt
To Assemble and Serve:
1 pint 1-inch pieces ginger, washed and cut into pieces
45 cloves garlic
Neutral oil
1 tablespoon Deggi Mirch
4 tablespoons chopped coriander stems
1 tablespoon garam masala
Kosher salt
Lemon juice
4 tablespoons chopped coriander leaves
METHOD
For the Smoked Tomato Soup:
Heat oven to 450°F. On a separate sheet tray, add tomatoes, garlic, chiles, and oil. Toss to combine. Roast until tomatoes start to blister and aromatics begin to char. Keep oven at 450°F. Transfer tomato mixture to a mixing bowl. Using a Vitamix Commercial immersion blender, purée until smooth. Transfer to a hotel pan, cover in aluminum foil, and set aside. Place charcoal on a sheet tray and roast until orange and blisteringly hot. Place on top of the tomato mixture aluminum foil. Pour ghee over hot charcoal. Wrap again in aluminum foil, then cover with hotel pan lid. Let smoke 20 minutes, or until smoke dissipates. Unwrap the pan and let cool. Once cooled, transfer to an airtight container and refrigerate.
For the Cilantro Foam:
In a mixing bowl, add cilantro, garlic, chiles, and ginger. Using a Vitamix Commercial immersion blender, purée until smooth. Stir in heavy cream and lemon juice. Season with chaat masala and salt. Strain mixture, then stir in pinch of xanthan gum. Using a Vitamix Commercial immersion blender, blend mixture until thickened to desired consistency. Transfer to a siphon with one charge. Refrigerate.
To Assemble and Serve:
In a mixing bowl, combine ginger and garlic. Toss with desired amount oil until evenly coated. Using a Vitamix Commercial immersion blender, blend mixture until a paste-like consistency is achieved. Add water as needed to thin. Set aside. In a large pot over medium heat, melt ghee. Add ginger-garlic paste and chile powder. Sauté until ginger-garlic paste has mostly cooked down. Add coriander stems and cook additional 30 seconds. Add Smoked Tomato Soup and continue to cook until mixture has thickened to desired consistency. Add water as needed to thin. Once thickened, increase heat and bring mixture to a boil. Season with garam masala, salt, and lemon juice. Remove from heat and stir in coriander leaves. Spoon mixture evenly into serving bowls. Top with Cilantro Foam.
