This a prime example of simple but hearty comfort food at it’s best. Served with a warm plate of steamed basmati rice and some cutlets, perhaps an Aloo Ki Tikki, is my idea of perfection after a busy day. One thing I’ve been taught about these types of curries is that a lot of love and labour goes into making the masala, the tomato and onion base of the curry. In order for the shorba (soup) to be rich, flavourful and at the perfect consistency, the onions and tomatoes need to be as disintegrated as possible. This requires a lot of slow simmering, stirring, sauteing and patience. Some small bits of onions and tomatoes may inevitably remain, but our aim is to break down most them for a smooth texture. The time-effective option is to use a food processor, but if you have the time, I do recommend going to slow-simmering route. It’s the slow cooking with the cumin seeds, the ginger, the garlic and the spices that give this curry it’s depth and flavour. I, for one, don’t want to skimp on that. At the moment, the month of Ramadan is upon us and my husband likes a shorba for Suhoor (pre-fasting meal) with some sweet yogurt and a paratha. So, I’ve been making curries like this more frequently than usual this month for his suhoor and also because I like breaking my fast with something soupy. I just feel it’s easier on the stomach after a long fast. Aloo Chana Shorba goes divine with some plain basmati rice, as mentioned, and also with pooris (deep fried chapattis) for an indulgent breakfast. Enjoy, with love x
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