You are here: Home > Cuisine > Shahi Badam Shorba, Almond and Mixed Vegetable Soup Shahi Badam Shorba, Almond and Mixed Vegetable Soup by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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A proper choice of veggies like bottle gourd, cabbage, potatoes and onions not only add volume to the almond soup, but also give it a creamy mouth-feel and exciting flavour. Seasoned with pepper and garnished with almond slivers, the Shahi Badam Shorba is a soup that everybody will adore.Like almonds in savoury dishes? then you will also like Fettuccine in Celery Almond Sauce , Spinach Gnocchi with Almond Butter Sauce , Cream Of Cauliflower and Almond Soup and Broccoli and Almond-Soup . Shahi Badam Shorba, Almond and Mixed Vegetable Soup recipe - How to make Shahi Badam Shorba, Almond and Mixed Vegetable Soup Tags CuisineIndian Veg RecipesHyderabadi Dishes, HyderabadiPunjabi Shorbas, SoupsThick / Creamy Indian SoupsIndian PartyNon-stick Pan Preparation Time: 15 mins Cooking Time: 21 mins Total Time: 36 mins 4Makes 4 servings Show me for servings Ingredients 1/4 cup almonds (badam)1 tbsp butter1/2 cup sliced onions1 cup bottle gourd (doodhi / lauki) cubes3/4 cup shredded cabbage1 cup roughly chopped potatoes salt and freshly ground black pepper (kalimirch) to tasteFor The Garnish2 tbsp roasted almond (badam) slivers Method MethodHeat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the doodhi, cabbage, potatoes and almonds and sauté on a medium flame for 2 minutes.Add 1½ cups of water, mix well and cook on a medium flame for 12 minutes, while stirring occasionally.Cool and blend in a mixer using ¾ cup of water till smooth.Transfer the mixture into the same deep non-stick pan, add 1 cup of water, salt and pepper, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Serve hot garnished with almond slivers. Nutrient values (Abbrv) per servingEnergy121 calProtein2.5 gCarbohydrates13.8 gFiber2.1 gFat6.2 gCholesterol7.5 mgSodium33.7 mgClick here to view calories for Shahi Badam Shorba, Almond and Mixed Vegetable Soup