Why Louki Shorba (Zucchini Cubes in Light Tomato Broth) is a Summer Essential
In the heat of the summer, heavy curries can feel overwhelming. This Louki Shorba (Zucchini Cubes in Light Tomato Broth) offers a refreshing alternative. While traditional Louki (bottle gourd) is the standard in India, using young zucchini makes this dish accessible and equally delicious. The addition of fresh basil—a relative of the sacred Tulsi—adds a layer of sweetness that cuts through the acidity of the tomato paste.
Mastering the Louki Shorba (Zucchini Cubes in Light Tomato Broth) Base
The secret to a perfect Louki Shorba (Zucchini Cubes in Light Tomato Broth) lies in the “tadka” or the initial sauté. By cooking the zucchini in ghee with turmeric until soft, you develop a rich, nutty foundation. When you whisk in the tomato purée and cream, the colors should turn a beautiful, vibrant orange.
Ingredients
- 0.5 tbsp (0.25 oz / 7 g) fresh ginger root, scraped and minced
- 2 hot green chilies (approx. 0.35 oz / 10 g), seeded and minced
- 2 tbsp (1.1 oz / 31 g) tomato paste
- 1.25 tsp (0.1 oz / 3 g) dry-roasted cumin seeds, crushed
- 1 tsp (0.1 oz / 3 g) garam masala
- 0.125 tsp (0.01 oz / 0.3 g) paprika or cayenne pepper
- 0.5–1 tsp (0.1–0.2 oz / 3–6 g) salt
- 0.75 cup (6 fl oz / 180 ml) water, divided
- 0.75 cup (6 fl oz / 180 ml) half-and-half or light cream
- 3 tbsp (1.5 oz / 43 g) ghee or unsalted butter
- 1 lb (16 oz / 455 g) small zucchini, trimmed and cut into 0.5-inch (1.27 cm) cubes
- 0.5 tsp (0.05 oz / 1.5 g) turmeric
- 1.5 tbsp (0.1 oz / 3 g) fresh sweet basil, chopped
- 1.5 tbsp (0.1 oz / 3 g) fresh coriander (cilantro), chopped
Preparation Instructions
- In a medium-sized mixing bowl, combine the minced ginger, chopped green chilies, 2 tbsp (1.1 oz / 31 g) of tomato paste, crushed cumin seeds, garam masala, paprika, and salt.
- Slowly stir in 0.5 cup (4 fl oz / 120 ml) of the water, blending the ingredients thoroughly to create a smooth, seasoned tomato purée, then whisk in the remaining 0.25 cup (2 fl oz / 60 ml) of water and the 0.75 cup (6 fl oz / 180 ml) of half-and-half.
- Heat the 3 tbsp (1.5 oz / 43 g) of ghee or unsalted butter in a 3-quart (3-liter) saucepan or sauté pan over moderate heat until the fat is hot and the butter begins to froth.
- Add the 1 lb (16 oz / 455 g) of zucchini cubes and 0.5 tsp (0.05 oz / 1.5 g) of turmeric to the pan, sautéing and stirring frequently for 8–10 minutes until the squash is soft and tender.
- Pour the seasoned tomato and cream mixture slowly into the pan with the zucchini and allow the liquid to simmer for 1–2 minutes to thicken slightly.
- Remove the pan from the heat immediately and stir in the 1.5 tbsp (0.1 oz / 3 g) of fresh basil and exactly half of the chopped coriander.
- Garnish the finished Louki Shorba (Zucchini Cubes in Light Tomato Broth) with the remaining coriander and serve immediately alongside grain pilaf or flatbreads.
Nutritional Information (Per Serving)
- Calories: 185 kcal
- Total Fat: 15.5 g
- Total Carbohydrates: 8.5 g
- Protein: 3.5 g
Pro Tips for the Perfect Louki Shorba
- Don’t Overcook the Zucchini: Aim for “fork-tender” rather than mushy. Since zucchini has a high water content, it can lose its structure quickly once the cream is added; stopping the heat at the 8-minute mark often yields the best texture.
- Toast Your Cumin Fresh: For the most aromatic Louki Shorba (Zucchini Cubes in Light Tomato Broth), dry-roast whole cumin seeds in a small pan until they darken slightly and smell nutty, then crush them with a mortar and pestle.
- Temper the Cream: To prevent the half-and-half from curdling, ensure you whisk it thoroughly with the tomato paste and water before adding it to the hot pan, and never let the broth reach a rolling boil once the dairy is incorporated.
- Use Fresh Basil: While dried herbs are convenient, the “sweet basil” profile is essential here. If you cannot find fresh basil, increase the fresh coriander slightly rather than substituting with dried basil, which has a very different flavor profile.
Frequently Asked Questions (FAQ)
Can I make this recipe vegan? Yes, you can easily adapt this dish by substituting the ghee with coconut oil or a neutral vegetable oil and replacing the half-and-half with full-fat coconut milk or a creamy cashew milk.
What is the difference between Louki and Tinda? Louki (bottle gourd) is long and cylindrical with a mild, sweet flavor, while Tinda (round gourd) is small, apple-sized, and slightly more nutty. Both work perfectly in this Indian tomato broth base if zucchini is unavailable.
How do I store leftovers? Store any remaining Louki Shorba in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stovetop to maintain the creamy consistency of the ghee sautéed zucchini.
Is this dish spicy? The spice level is moderate. The heat comes primarily from the 2 hot green chilies. If you prefer a milder North Indian zucchini recipe, remove the seeds from the chilies or reduce the quantity to one.
Conclusion
Bringing this Louki Shorba (Zucchini Cubes in Light Tomato Broth) to your kitchen is a wonderful way to explore vegetarian summer squash recipes that are both light and satisfying. This creamy tomato zucchini shorba is a testament to the elegance of simple Indian lunch ideas, proving that humble ingredients can shine when paired with authentic aromatics. Whether you are craving a healthy zucchini soup Indian style or looking for a modern twist on a traditional bottle gourd soup, this North Indian zucchini recipe delivers deep comfort in every spoonful.
The combination of ghee sautéed zucchini nestled within a fragrant Indian tomato broth makes this fresh basil and coriander dish a unique and refreshing addition to your culinary repertoire. Much like an authentic tinda curry, the flavors are perfectly balanced and bright—perfect for a sunny afternoon meal. I encourage you to gather your fresh herbs and try this delicate soup today; it truly is North Indian home cooking at its finest.
