Indian-spiced pea soup with paneer | Gourmet Traveller

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)