Indian-spiced pea soup with paneer
Australian Gourmet Traveller spring recipe for Indian-spiced pea soup with paneer.
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Cooking tools:
- Food processor
- Immersion blender
- Cheesecloth
- Fine-mesh sieve
- Saucepan
- Skillet
- Slotted spoon
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Measuring spoon
- Serving bowl
Ingredients
- 8 golden shallots
- 2 garlic cloves
- 1½ long green chillies
- 40 gm ginger, coarsely chopped
- 1 cup (loosely packed) each mint and coriander
- 2 tbsp vegetable oil, plus extra for shallow-frying
- 1½ tsp each brown mustard seeds and cumin seeds
- 1.2 litres chicken or vegetable stock
- 100 gm dried split green peas, soaked overnight in cold water, drained
- 700 gm podded peas (about 1.4kg unpodded)
- Juice of 1 lemon, or to taste
- Paneer
- ½ tsp cumin seeds
- 1 litre Jersey milk (see note) (4 cups)
- 250 ml buttermilk (1 cup)
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