Summary

Ingredients

• 6 onion (s), red
• 4 cloves garlic
• 2 chilli pepper (s), red
• 2 chilli pepper (s), green
• 4 tablespoon ghee, or clarified butter
• 80 g tamarind (s) (tamarind meat)
• 100 g tomato puree
• 1 tablespoon ginger, freshly grated
• 2 curry leaves, crumbled
• 3 tablespoon garam masala
• 2 tablespoon sesame seeds
• 1 ½ liter poultry stock
• 600 g peas, frozen
• salt
• pepper
• Mustard powder
• 200 g sour cream
• 1 bunch coriander greens

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Instructions

1. Peel the onions and garlic. Cut the onions into rings and finely chop the garlic. Wash the chilli peppers, cut in half lengthways, core and cut into fine strips.
2. Heat the ghee and sauté the onions with the garlic and chili peppers for about 5 minutes.
3. Let the tamarind soak in hot water for about 12 minutes. Squeeze the juice and pour it through a sieve to the onions.
4. Also add the tomato puree, ginger, the crumbled curry leaves, garam masala and sesame seeds. Add the chicken stock and thawed peas. Season with salt, pepper and mustard powder as required and simmer over a mild heat for approx. 10 minutes. Then puree and stir in the sour cream.
5. Wash and dry the coriander leaves, pluck the leaves and sprinkle them on the soup.