Editor's Rating

9.2

Ingredients
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

Method

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.