Pineapple and Green Peas in Almond Broth ANANAS HARI MATAR SHORBA

You might stop and stare at the ingredient list for a moment—pineapple and green peas together? I had the exact same reaction the first time I encountered this dish. But trust me, this Ananas Hari Matar Shorba is a revelation. Hailing from the Vaishnava traditions of Maharashtra, this soup strikes a delicate, sophisticated balance that is hard to find in everyday cooking. The natural sweetness of the fruit pairs beautifully with the earthy peas and the luxurious almond-saffron broth, creating a flavor profile that is both festive and surprisingly comforting. It’s become a secret weapon in my dinner party repertoire, and I can’t wait for you to try it.

Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6 to 8

Ingredients

For the Nut Paste & Broth:

• 3 tbsp (25g) blanched almonds, halved (divided use)
• 3 tbsp (25g) raw cashew halves (divided use)
• 1 tsp (3g) sesame seeds
• 0.5 tbsp (3g) coriander seeds
• 2 tbsp (12g) grated fresh or dried coconut
• 1.75 cups (420 ml) water or coconut milk (divided use)
• 0.5-inch (1.5 cm) piece of fresh ginger root, scraped and cut into thin julienne
• 1–2 hot green chilies, stemmed and seeded
• 3 tbsp (45 ml) ghee or unsalted butter
• 0.5 tsp (2g) black mustard seeds
• 12 high-quality saffron threads
• 1.25 tsp (7g) salt

For the Soup Assembly:

• 1 small pineapple, peeled, cored, and cut into 0.5-inch (1.5 cm) cubes
• 1 cup (145g) fresh peas (approx. 1 lb / 455g in pods) or frozen baby peas, defrosted
• 3 tbsp (45 ml) heavy cream
• 0.1 tsp (approx. 0.5g) freshly ground nutmeg
• 0.5 tsp (1g) garam masala

Instructions

1. Place 1.5 tbsp (12.5g) of the blanched almonds, 1.5 tbsp (12.5g) of the cashews, 1 tsp (3g) sesame seeds, 0.5 tbsp (3g) coriander seeds, and 2 tbsp (12g) coconut into a blender or food processor. Pulse these dry ingredients briefly to create a coarse powder.
2. Pour 0.5 cup (120 ml) of the water (or coconut milk) into the blender along with the julienned ginger and green chilies. Cover and process on high until the mixture is completely smooth.
3. Pour the blended mixture through a fine-mesh strainer into a bowl, pressing firmly with the back of a spoon to extract all the flavorful liquid; discard the fibrous solids left in the strainer.
4. Heat 3 tbsp (45 ml) of ghee or butter in a 3-quart (3-liter) saucepan over moderate heat. Add the remaining 1.5 tbsp (12.5g) each of cashews and almonds to the pan.
5. Stir-fry the nuts until they turn a golden brown color, then carefully remove them with a slotted spoon and set them aside for the garnish.
6. Drop 0.5 tsp (2g) of black mustard seeds into the remaining hot ghee and fry them until they turn gray and begin to pop.
7. Pour the strained seed-nut milk into the saucepan immediately. Cook this mixture, stirring constantly to prevent it from sticking to the bottom, for 2 to 3 minutes.
8. Pour in the remaining 1.25 cups (300 ml) of water (or coconut milk), add the 12 saffron threads and 1.25 tsp (7g) of salt, and bring the liquid to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes.
9. Add the pineapple cubes and 1 cup (145g) of fresh peas to the broth. Cover the pan and simmer for 20 to 25 minutes, or until both the pineapple and peas are tender. (Note: If using frozen peas, add them only during the last 1 to 2 minutes of cooking).
10. Remove the saucepan from the heat. Gently stir in 3 tbsp (45 ml) of cream, 0.1 tsp (0.5g) of nutmeg, and 0.5 tsp (1g) of garam masala. Ladle into bowls and garnish each serving with the reserved fried almonds and cashews.

Nutritional Information

Estimates per serving (based on 8 servings)

• Calories: 165 kcal
• Total Fat: 11g
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 9g
• Protein: 3g

Pro Tips for the Perfect Shorba

• The Pineapple Factor: As mentioned in the introduction, the success of this Ananas Hari Matar Shorba hinges on the fruit. Use field-ripened pineapple whenever possible. If you only have access to supermarket pineapples, let them sit on the counter for a day to soften, but remember that they won’t significantly sweeten after being picked. Avoid canned pineapple, as the syrup will overpower the delicate saffron.
• Saffron Bloom: To get the most vibrant color and aroma from your saffron threads, steep them in a tablespoon of warm milk or water for 10 minutes before adding them to the soup. This “blooming” process ensures the Almond Saffron Broth develops that signature golden hue.
• Nut Paste Consistency: When making the base paste in Step 1, ensure it is ground to a very fine consistency before straining. The smoother the paste, the creamier the mouthfeel of this Vegetarian Saffron Soup without needing excessive heavy cream.
• Don’t Overcook the Cream: Add the cream only after removing the pot from the heat. Boiling dairy (or even coconut milk) on high heat can cause it to curdle, which ruins the silky texture of this Festive Indian Soup Recipe.

Frequently Asked Questions (FAQ)

1. Can I make this Ananas Hari Matar Shorba vegan? Yes, absolutely. To make this a fully vegan Pineapple and Green Peas Curry soup, simply substitute the ghee with coconut oil and use coconut milk instead of heavy cream at the end. The texture will remain rich and creamy.

2. Is this dish spicy? This soup is designed to be mild and aromatic rather than hot. The green chilies provide a gentle hum of heat to cut through the sweetness of the fruit. If you prefer a completely mild Gluten-Free Indian Soup, you can deseed the chilies entirely or omit them.

3. Can I prepare the almond broth in advance? Yes. You can prepare the seed-nut milk base (steps 1–7) a day in advance and store it in the refrigerator. When you are ready to serve, bring the base to a simmer, add the water/coconut milk, and proceed with cooking the pineapple and peas. This makes it an excellent option for dinner parties.

4. What is the origin of Ananas Hari Matar Shorba? This unique dish hails from the Vaishnava Cuisine traditions of Maharashtra, India. It is a celebratory dish often served at weddings or special gatherings, known for its “sattvic” qualities (onion and garlic-free).

Conclusion

I hope this Authentic Shorba Recipe brings a touch of royal elegance to your kitchen. While it may seem like an Exotic Pineapple Dinner Recipe at first glance, the comforting warmth of the almond broth and the burst of sweetness from the peas make it instantly lovable. It truly stands out among Maharashtrian Vegetarian Recipes for its unique flavor profile. Whether you serve it as a starter or a light main course, this Creamy Fruit and Vegetable Soup is bound to be a conversation starter. Don’t forget to pair it with a crisp dosa or herbed rice to complete the meal!