Cooking a good shorba was a bit of a challenge for me at first. The gravy needs to be smooth with no large chunks of onion and tomato, it needs to be seasoned well and it needs to be not to thick and not to thin - it has to be juuuuust right. I have learnt with time and experience that to make a good shorba, you don’t need a lot of onions and tomatoes. Too many just make the shorba thick and gloopy. Too little however, and you end up with a thin and possibly colourless shorba that lacks its distinct taste. Also, you will need to fry the masala up very well. When you are frying up your onions and tomatoes, you are breaking them down and eventually they will melt into one - ‘yakjaan’ as my Mother says. That ‘yakjaan’ rule is essentially the golden rule when it comes to shorbas, if you do this then the texture of your shorba will be what we’re aiming for here. I also have a popular Aloo Gosht shorba recipe available for your viewing and cooking pleasure. For those of my readers who may not speak Urdu, shorba means broth. A shorba curry is one which is like a soup, spiced well with our traditionally used spices and often (but not always) includes meat or chicken. So without further ado, here is a hug in a bowl Pakistani style, a warm and motherly comfort dish - Matar Gosht. Enjoy, with love x
📋 Recipe
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