Curried English Pea Soup with Paneer Naan

Dish type: Soup

Serves 4 - 6
Preparation and cooking time: 45 minutes

50g butter
1 onion, peeled and diced
2 garlic cloves, peeled and diced
1 tbsp mild curry paste
750g frozen peas
1 litre vegetable or chicken stock
Squeeze lemon juice
Sea salt and black pepper
150g Thick Greek Yoghurt, to serve

Paneer Naan Bread:
150ml hot semi-skimmed milk, not boiling
2 tsp caster sugar
2 tsp dried yeast
450g plain flour
Sea salt and black pepper
1 tsp baking powder
3 tbsp vegetable oil
1 egg, lightly beaten
150ml natural low-fat yoghurt
100g paneer, thinly sliced

1. In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for 2 minutes, add the curry paste, stirring constantly for a further 3 minutes, add the peas and stock and cook for 5 minutes or until the peas are cooked. Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.
2. To make the paneer naan, put the milk in a bowl, add sugar and yeast and stir. Set aside for 20 minutes until the yeast has dissolved.
3. Sift the flour, salt, pepper and baking powder into a bowl, add the yeast mixture, oil, egg and yoghurt, and mix into a dough. Knead the dough for 10 minutes and place into a bowl, cover with cling film and leave in a warm place for an hour.
4. Knead again for 3 minutes and divide into 6 balls. Roll each ball into a tear-shaped naan and place on a greased baking sheet, places slices of paneer or halloumi onto the naan. Bake each naan in the hot oven for 3-4 minutes, they should puff up.
5. Place the naan under the grill about 10cm away from the heat for about 30 seconds to brown the naan slightly. Remove from the grill and keep warm under a clean tea towel. Repeat the process.
6. To serve, squeeze the lemon juice into the soup and stir well, serve with Greek Yoghurt and Paneer Naan Bread.

Tip: Naan breads are much easier to make than you may think, if you do not want to put the cheese on you can simply brush with a little oil before you put them under the grill and sprinkle with a few cumin seeds, taking care the seeds do not burn.

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