Thick Spicy Vegetable Soup
|Peas||4 Ounce (25 Gram)|
|Tomato puree||1 Teaspoon|
|Water||1⁄2 Pint (300 Milliliter)|
|Corn oil||1 Tablespoon|
|Onion seeds||1 1⁄4 Pinch (1 Large Pinch)|
|Ground coriander||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Chopped fresh coriander||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Single cream||4 Tablespoon|
|Coriander sprigs||3 (To Garnish)|
Peel and dice the onion, carrot, mushrooms and potato very finely and place in a large bowl.
Add the peas to the vegetables, mix in the tomato puree and pour in 150 ml (1/4 pint) of the water to loosen the mixture.
Heat the oil in a karahi or deep frying pan and fry the onion seeds until they turn a shade darker.
Lower the heat, add the vegetable mixture and stir into the oil.
Add the ground coriander, garam masala, chilli powder and fresh coriander.
Mix the cornflour with the remaining water and pour on to the vegetables in the pan.
Stir and cook for about 2 minutes, then pour in the lemon juice and mix thoroughly.
Finally, stir in the cream and add salt to taste.
Transfer to a warmed serving dish and serve garnished with coriander sprigs.