Matar Ka Shorba Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic. Saut茅 until fragrant.
• STEP 2.Add green peas and cook for a few minutes. Then, add vegetable broth and bring to a boil.
• STEP 3.Reduce the heat and simmer for about 10-15 minutes until the peas are tender.
• STEP 4.Using an immersion blender, blend the soup until smooth. Season with salt, pepper, and garam masala.
• STEP 5.Garnish with fresh coriander leaves and serve hot.
• STEP 6.Cooking Tips: You can adjust the consistency of the soup by adding more or less vegetable broth. For a creamier texture, you can also add a splash of coconut milk or cream. Serve the shorba with warm naan bread or crusty bread for a complete meal.
• STEP 7.Storage and Serving: Matar Ka Shorba can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. Serve the soup hot as an appetizer or a light meal.

Cooking Tips

• You can adjust the consistency of the soup by adding more or less vegetable broth.
• For a creamier texture, you can also add a splash of coconut milk or cream.
• Serve the shorba with warm naan bread or crusty bread for a complete meal.

Storage and Serving

• Matar Ka Shorba can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop before serving.
• Serve the soup hot as an appetizer or a light meal.