Name: Matar ka Shorba recipe by Naina Puthran at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups Green Peas (fresh or frozen); 2 teaspoons Ghee; 1 medium Red Onion, finely chopped; 3 cloves garlic; 1 inch piece Ginger; 1 Green chilli; 1 tablespoon chopped Mint; 1 tablespoon chopped Cilantro; ½ teaspoon Cumin seeds; 2 Bay Leaves; 1 Cardamom pod; 1 inch piece Cinnamon; Microgreens, Sprouts or Fresh Herbs to serve; Salt to taste

Ingredients Serving: 4

2 cups Green Peas (fresh or frozen)
2 teaspoons Ghee
1 medium Red Onion, finely chopped
3 cloves garlic
1 inch piece Ginger
1 Green chilli
1 tablespoon chopped Mint
1 tablespoon chopped Cilantro
½ teaspoon Cumin seeds
2 Bay Leaves
1 Cardamom pod
1 inch piece Cinnamon
Microgreens, Sprouts or Fresh Herbs to serve
Salt to taste

Instructions

In a large pot, bring about 4 cups of water to boil. Add half teaspoon of salt and bring it to a boil again.
Add the green peas into the boiling water and cook for about 5 minutes or until the peas are almost cooked. Strain and dunk into cold water immediately to cool.
When they have cooled, strain and transfer to a food processor and make a puree with approximately half cup of water. You can either make a smooth puree or leave it a bit chunky like I did.
Next, heat the ghee in a large saucepan. Add the cumin seeds, cardamom, cinnamon and bay leaves. When the spices release aroma, add in the chopped onion.
While the onion is frying, make a paste of the ginger, garlic, green chilli, mint and cilantro. When the onion has browned, add the ginger-garlic paste and fry till the raw smell is gone.
Next add the peas puree and about 1 cup water. You can add more water, as per the desired consistency.
Add salt as per taste, mix well and bring it to a boil. Then let it simmer for 1 more minute.
Take off the heat and serve immediately, topped with micro greens, sprouts or fresh herbs.

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