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Shorba recipe | Sherva recipe | Veg side gravy for biryani | Biryani shorba

By swasthi , on , 64 Comments

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Shorba recipe or sherva recipe. One of the best veg side gravy for biryani or biryani shorba that is served in restaurants. This can be served with a fish biryani, restaurant style chicken biryani, pakki chicken dum biryani, restaurant style vegetable biryani, pakki hyderabadi veg dum biryani, simple egg biryani or even with a simple veg pulao.
sherva recipe veg shorba recipe
There is a non-vegetarian version of this shorba too which I will share sometime later. I got this recipe from a Muslim chef in India who had come home to cook for my elder son’s first birth day. He gave me both non-veg and veg versions. There is no substitute for any ingredients and to get it right we need all the ingredients in the mentioned quantities.

This biryani shorba gravy tastes light and is spicy and flavorful and tastes entirely different from the other veg side gravy dishes like potato kurma, simla mirch ka salan, mirchi ka salan and egg masala which i shared earlier.

To make shorba or sherva, we need vegetable stock that brings in real taste to the gravy. If you are not in the habit of making your stock at home, I insist you make it, instead of using store bought vegetable stock cubes. I have personally never used the packed stocks and do not know if that tastes good for this shorba. But making your stock is super easy and you could make it one day earlier and refrigerate it for further use. If you have only boiled potatoes water that works fine too that is how I end up making most of the times.

The vegetables that could be used to prepare the stock are peas, potatoes, cauliflower, carrots, onions, celery and I have no idea about using rest of the veggies.

Biryani shorba recipe or sherva recipe below

Shorba recipe| Sherva recipe | Veg side gravy for biryani | Biryani shorba

Shorba recipe for biryani - Veg tamatar shorba or sherva, served as a side dish with biryani.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 2 tbsp Oil
  • 1 onion large , thin sliced
  • 2 tomatoes medium sized
  • 2 green chilies slit (mirchi bajji variety can be used, gives a special flavor)
  • ¾ tsp ginger garlic paste
  • Salt as needed
  • 1/8 tsp turmeric
  • 3 tbsp coconut tightly packed, Fresh, (can increase or decrease by one spoon to suit your taste, too much will make it a coconut gravy)
  • 1 handful pudina / mint, chopped finely
  • 1 tsp red chili powder
  • 1 tsp biryani masala powder
  • 1½ tbsp yogurt Fresh, thick , / curd (do not use sour yogurt)

Dry Spices

  • 1 bay leaf small, / tej patta
  • 1 strand mace single, / javithri
  • 3 green cardamoms / elaichi
  • 2 petals star anise / biryani flower
  • 3 cloves / laung
  • 1 cinnamon stick small, / dalchini
  • ½ tsp shahi jeera

Instructions

Prep

  • Add half the oil to a hot pan, fry onions and chilies till the onions turn golden.
  • Add grated ginger garlic or paste and fry till the raw smell goes off.
  • Add chopped tomatoes, sprinkle salt, fry till the mixture turns mushy.
  • Add coconut and fry for 3 to 5 mins or until you get a good aroma. Cool this and blend with vegetable stock or water to a smooth puree.

Making biryani shorba or sherva

  • Heat the pan again, add remaining oil. Fry the dry spices until they sizzle. Add mint and fry for a minute.
  • Add the blended onion tomato mix to the pan, add red chili powder, turmeric, masala powder, and more salt if needed. Stir until everything blends well. Add more water to bring it to the desired consistency.
  • Bring this to a boil, add yogurt and stir well. Simmer for 8 to 10 minutes or until the gravy reaches the consistency.
  • Serve shorba or sherva with biryani, pulao.

Nutrition

Calories: 114kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 109mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4.9% | Vitamin C: 6.8% | Calcium: 4% | Iron: 6.4%
Tried this recipe?Mention @swasthisrecipes or tag #swasthisrecipes!

 

Shorba recipe, sherva recipe, how to make shorba below

1. Heat 1 tbsp. oil in a pan, add onions and chilies , fry till onions turn slightly golden.
frying onions chilies to make shorba recipe
2. Add ginger garlic paste and sauté till you get an aroma.
frying ginger garlic paste for shorba recipe
3. Add tomatoes and salt, fry till they turn completely mushy.
addition of chopped tomatoes salt to make shorba recipe
4. Add grated coconut. Fry for 3 to 5 mins without burning the mix. Set this aside to cool. Grind this to a smooth puree with 1 ½ to 2 cups of vegetable stock. You could use ice cold stock to grind the hot mix if you want to cut down the cooling time. Pour the ice cold stock in the jar first and then add the hot mix.
blending onion tomato mixture with water to make sherva
5. Heat the same pan with some more oil, add the dry spices and fry till you get a nice smell for a min.Do not burn the spices.
fry dry spices in oil for making shorba recipe


6. Add pudina / mint, sauté for a min.
addition of pudina to the gravy for making shorba recipe
7. Pour the ground mix, add red chili powder, masala powder, turmeric. Mix well. Adjust the quantity of water to bring it to the consistency you desire.
addition of garam msala chili powder to make sherva recipe
8. When the mix begins to boil, add yogurt and simmer for at least 8 to 10 mins. If your gravy becomes too watery, you can increase the heat to high and evaporate the water, so it comes to the desired consistency.
addition of yogurt to simmering gravy for sherva recipe

If you wish to refrigerate it, for best taste, refrigerate it immediately after it cools down and before 2 hours of cooking.
Serve biryani shorba or sherva with hot biryani or pulao.

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About swasthi

I’m Swasthi shreekanth. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Comments

  6. Chandima says


    I have made this several times and it tastes so good. I am going to convert this to a thermomix recipe soon. Thank you

    Reply

  8. VV says


    I have tried veg Biryani and veg shorba today and it came out very delicious. Thank you so much for posting these recipes

    Reply

  18. shea says

    I did not have vegetable stock and wanted to make this urgently. So i simply added a few cucumber cubes to the tomato mixture , and blended it ina mixie , and proceeded with the rest of the steps, The result was a lipsmacking cucumber shorba. Maybe this is not a traditional vegetable to use for the gravy, but mine was superawesome and tasted just like a restaurant biryani gravy. thanks loved the recipe style preparation.

    Reply

  36. Omkar says

    Hello sir, really your will be very usefull for me I think it is really very easy recipy In our college there is a chief competition from IIHM so I was visit your recipes. Thank u sir

    Reply

  38. varsha sharma says

    your recipies make it easy &fast.I will make it.bhot hi jaldi bnne wali h ye dish. I m very happy bcz me bhot din she vej.biryaani bnna chahti thi par WO aapne aasan kar diya h so thanku very much.

    Reply

  40. Ravu says

    excellent. A minor modification. Instead of water, I took a potato, sort of sautéed it (not boiled) and then ground it to a watery paste really watery that is it should be liquid. It gave a really good enhancement to the taste. Do not worry if the potato goes a bit dark brown while sautee. Just let it shallow fry a bit.

    Reply

  42. lavanya says

    very easy and simple preparation of kurmas .it tastes good.i tried one and now iam going to try others..pls post the receipes for dry vegetable fries(shallow fries).

    Reply

  46. Deepa says

    Gravy looks yummy, tried today and my hubby liked it very much, thank you for your step by step method of preparation with the photos..thanks

    Reply

  74. says

    HI Swasthi, I love this biryani rice, one of my favorite. Yours look very appetizing and the gravy look awesome. Thanks for sharing your recipe. <br /><br />Have a nice week ahead.

    Reply