2 tablespoons sunflower oil
1 teaspoon cumin seeds
1 teaspoon finely chopped garlic clove
1 teaspoon finely chopped green chilli
1 teaspoon finely chopped ginger
1 shallot finely chopped
200 g peas
400 ml vegetable stock
1 bunch coriander (leaves only)
½ teaspoon garam masala
1 tablespoon butter
1 tablespoon black mustard seeds
3 tablespoons sunflower oil
Heat the sunflower oil and add the cumin seeds. When they start popping, add the finely chopped garlic, green chilli, ginger and shallot and gently fry for about 2 minutes (do not let it colour).
Add the peas and fry for 2 minutes. Add the stock and cream to the peas, bring to the boil. After a couple of minutes, add the coriander, garam masala and season with salt and pepper. Remove the pan from the heat. Blend the soup in a blender until smooth.
For the “Indian Caviar”
Heat the sunflower oil and add mustard seeds. When they pop, lower the heat and cook for another 2 minutes. Remove the pan from the heat and set aside.