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Louki Hari Matar Shorba (Bottle Gourd and Green Pea Soup) – vegetarian recipe
Stav Kogan

Louki Hari Matar Shorba (Bottle Gourd and Green Pea Soup)

A comforting, rich, and lightly spiced tomato broth with sweet green peas and melt-in-your-mouth bottle gourd. This Louki Hari Matar Shorba is like a warm hug in a bowl and perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 156
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 g / 1.06 oz) tomato paste
  • 0.5 cups (120 g / 4.2 oz) water or vegetable stock
  • 0.5 cups (120 g / 4.2 oz) heavy cream
  • 4 whole cloves
  • 0.5-inch piece of cinnamon stick
  • 1 tsp (3 g / 0.11 oz) turmeric
  • 1 tbsp (5 g / 0.18 oz) ground coriander
  • 0.25 tsp (1 g / 0.04 oz) ground fennel
  • 0.5 tsp (2 g / 0.07 oz) garam masala
  • 0.125 tsp (0.5 g / 0.02 oz) mild asafetida powder (hing)
  • 0.25 tsp (1 g / 0.04 oz) paprika
  • 2 tbsp (28 g / 0.99 oz) ghee OR 1 tbsp / 14g (0.49 oz) unsalted butter
  • 1 fresh green serrano chili, whole or slit
  • 6-8 fresh curry leaves
  • 3 medium -sized tomatoes / 455g (16 oz), seeded and diced
  • 2 small bottle gourds / 570g (20.1 oz), peeled and cut into 0.75-inch cubes
  • 1 cup (140 g / 4.9 oz) fresh or defrosted frozen peas
  • 1 tsp (6 g / 0.21 oz) salt
  • 1 tbsp (3 g / 0.11 oz) finely chopped fresh coriander
  • 1 tbsp (3 g / 0.11 oz) finely chopped fresh mint
  • If your bottle gourd is over 12 inches long, its seeds will be tough. Cut it in half and use a spoon to scrape out the spongy, seed-filled center before cubing the firm flesh.
  • For the deepest flavor, warm the ghee or butter before adding your dry spices. This allows the fat to carry the flavor compounds throughout the entire dish.
  • Whisking the cream with the tomato paste and water before heating helps stabilize the dairy, preventing it from curdling in the acidic tomato base and ensuring a silky smooth broth.
  • Always add defrosted frozen peas at the very end. A quick 2-minute simmer keeps them bright green and sweet, while overcooking will make them mushy and dull.

Method
 

  1. In a small bowl, whisk together the tomato paste, water or vegetable stock, and heavy cream until the mixture is completely smooth.
  2. Place a heavy-bottomed saucepan over low heat.
  3. Add the ghee or butter, the whisked tomato-cream liquid, and all remaining EXCEPT for defrosted frozen peas (if using fresh peas, add them now).
  4. Cover the saucepan and let the shorba simmer gently over low heat for 30 to 40 minutes, stirring occasionally.
  5. Cook until the bottle gourd and tomatoes are butter-soft and the liquid has reduced to a thick broth. If needed, add a splash of water to prevent sticking.
  6. If using frozen peas, gently fold them in during the final 2 to 3 minutes of cooking to heat through without losing their vibrant color.
  7. Carefully locate and remove the whole cloves, cinnamon stick, and green chili before serving. Ladle the hot shorba into deep bowls.

Nutrition

Calories: 156kcalCarbohydrates: 11gProtein: 3gFat: 12g

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