Thursday, 28 November 2013
Matar ka Shorba - Indian Pea Soup
This is pea soup recipe number 5 on the blog! Who would have thought that I could get so much mileage out of the humble pea? And unlike the others, which are variations on two themes, this one is a little different.
You could use frozen peas or fresh, but the great thing about frozen ones is that using those makes this pretty much a cupboard soup - as long as you have a vaguely well stocked spice cupboard - and the fact that its quick and easy to throw together, like most soups, makes it perfect for a tasty lunch or when surprise visits happen. In fact that could apply to most soups - they really are perfect food, aren't they?
Also, I love the fact that a curry sauce is also known as gravy, as you all know just how much I love gravy. I assume that the term was taken to India by the British, but you, lovely readers, may know better. If so, please let me know...
1 Large Onion
1 Tin Chopped Tomatoes
1 Bunch Spring Onions
1tsp Garlic Purée
1tsp Ginger Purée
1 Green Chilli
1tsp Garam Masala
1tsp Mustard Seeds
1tsp Cumin Seeds
4 Cardamom Seeds
2 Bay Leaves
1. Heat some oil in your soup pan. Once it's hot, add the mustard seeds, cumin seed, cardamom and bay leaves and fry them for 2 minutes, so they flavour the oil. Watch out, because the mustard seeds can pop in the oil and go everywhere!
2. Add the finely chopped onion, garlic and ginger puree, then cook through until the onions are browned a little
3. Add the chilli, turmeric and coriander, stir them through the onions, and then add the tomatoes, cooking until everything reduces down to a thick, spicy paste.
4. Add 900ml of water, chopped spring onions and half the peas. The other half of the peas should be smashed to a pulp - I used the end of a rolling pin - and then added too. Add some salt, then bring the soup to a simmer, cover and cook for 25-30 minutes.
5. Add the garam masala and then serve. Accompany with naan or boiled rice. Enjoy!