Ananas hari matar shorba — pineapple and green pea soup — is an unexpected sweet-tangy bowl thickened with almonds, cashews, and coconut and scented with saffron.
Pineapple and green peas… in a soup? I know what you’re thinking, because I thought it too! But trust me, this Ananas Hari Matar Shorba is a culinary revelation. Hailing from the Vaishnava traditions of Maharashtra, this soup strikes a delicate, sophisticated balance. The natural sweetness of pineapple pairs beautifully with earthy peas in a luxurious almond-saffron broth, creating a flavor that’s both festive and surprisingly comforting. It’s my secret weapon for dinner parties, and I can’t wait for you to try it.
Ingredients
• For the Nut Paste & Broth
• 3 tbsp / 25g (0.88 oz) blanched almonds, halved, divided use
• 3 tbsp / 25g (0.88 oz) raw cashew halves, divided use
• 1 tsp / 3g (0.11 oz) sesame seeds
• 0.5 tbsp / 3g (0.11 oz) coriander seeds
• 2 tbsp / 12g (0.42 oz) 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 julienned
• 1–2 hot green chilies, stemmed and seeded
• 3 tbsp / 45 ml ghee or unsalted butter
• 0.5 tsp / 2g (0.07 oz) black mustard seeds
• 12 high-quality saffron threads
• 1.25 tsp / 7g (0.25 oz) salt
• For the Soup Assembly
• 1 small pineapple, peeled, cored, and cut into 0.5-inch / 1.5 cm cubes
• 1 cup / 145g (5.1 oz) fresh peas or frozen baby peas, defrosted
• 3 tbsp / 45 ml heavy cream
• 0.1 tsp / 0.5g (0.02 oz) freshly ground nutmeg
• 0.5 tsp / 1g (0.04 oz) garam masala
Instructions
1. Place 1.5 tbsp / 12.5g (0.44 oz) of the blanched almonds, 1.5 tbsp / 12.5g (0.44 oz) of the cashews, 1 tsp sesame seeds, 0.5 tbsp (8 ml) coriander seeds, and 2 tbsp (30 ml) coconut into a blender. Pulse the dry 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. 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 liquid; discard the fibrous solids.
4. Heat 3 tbsp (45 ml) of ghee or butter in a 3-quart saucepan over moderate heat. Add the remaining 1.5 tbsp (23 ml) each of cashews and almonds to the pan.
5. Stir-fry the nuts until they turn golden brown, then carefully remove them with a slotted spoon and set aside for garnish.
6. Drop 0.5 tsp (2.5 ml) of black mustard seeds into the remaining hot ghee and fry until they turn gray and begin to pop.
7. Immediately pour the strained seed-nut milk into the saucepan. Cook, stirring constantly to prevent sticking, for 2 to 3 minutes.
8. Pour in the remaining 1.25 cups / 300 ml of water or coconut milk, add the saffron threads and salt, and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
9. Add the pineapple cubes and fresh peas to the broth. Cover and simmer for 20 to 25 minutes, or until both are tender. 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 the cream, nutmeg, and garam masala. Ladle into bowls and garnish 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 (0.49 oz)
• Dietary Fiber: 2g
• Sugars: 9g
• Protein: 3g
Pro Tips
• Use fresh, field-ripened pineapple for the best flavor. Avoid canned pineapple, as its syrup will overpower the delicate saffron broth.
• Bloom your saffron by steeping the threads in a tablespoon of warm milk or water for 10 minutes before adding to the soup. This releases maximum color and aroma.
• For the creamiest texture, grind the nut paste until it is completely smooth before straining it.
• Stir in the cream only after removing the soup from the heat. Boiling cream can cause it to curdle and ruin the silky texture.
FAQ
Q: Can I make this Ananas Hari Matar Shorba vegan
A: Absolutely. To make this shorba vegan, use coconut oil instead of ghee or butter. For the creaminess, simply substitute the heavy cream with an equal amount of full-fat coconut cream or cashew cream, stirring it in after taking the soup off the heat.
Q: Is this pineapple pea soup a good source of protein
A: This soup provides about 3g (0.11 oz) of protein per serving, primarily from the almonds, cashews, and peas. To increase the protein content, you can add an extra tablespoon of almonds and cashews to the nut paste or serve it alongside a protein-rich side like quinoa or toasted naan.
Q: How should I store leftover shorba
A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from separating. Avoid boiling the soup when reheating.
Q: Can I use frozen pineapple instead of fresh
A: While fresh pineapple is highly recommended for the best flavor, you can use frozen pineapple chunks. Be sure to thaw them completely and drain any excess liquid before adding them to the broth. Avoid canned pineapple, as its heavy syrup will overpower the delicate saffron and spices.
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Ananas Hari Matar Shorba (Pineapple and Green Pea Soup)
Ingredients
Method
- Place 1. 5 tbsp / 12. 5g (0.18 oz) of the blanched almonds, 1. 5 tbsp / 12. 5g (0.18 oz) of the cashews, 1 tsp sesame seeds, 0. 5 tbsp (75 ml) coriander seeds, and 2 tbsp (30 ml) coconut into a blender. Pulse the dry briefly to create a coarse powder.
- Pour 0. 5 cup / 120 ml of the water or coconut milk into the blender along with the julienned ginger and green chilies. Process on high until the mixture is completely smooth.
- Pour the blended mixture through a fine-mesh strainer into a bowl, pressing firmly with the back of a spoon to extract all the liquid; discard the fibrous solids.
- Heat 3 tbsp (45 ml) of ghee or butter in a 3-quart saucepan over moderate heat.
- Add the remaining 1. 5 tbsp (75 ml) each of cashews and almonds to the pan.
- Stir-fry the nuts until they turn golden brown, then carefully remove them with a slotted spoon and set aside for garnish.
- Drop 0. 5 tsp (25 ml) of black mustard seeds into the remaining hot ghee and fry until they turn gray and begin to pop.
- Immediately pour the strained seed-nut milk into the saucepan.
- Cook, stirring constantly to prevent sticking, for 2 to 3 minutes.
- Pour in the remaining 1. 25 cups / 300 ml of water or coconut milk, add the saffron threads and salt, and bring to a boil.
- Reduce the heat to low and simmer for 5 minutes.
- Add the pineapple cubes and fresh peas to the broth.
- Cover and simmer for 20 to 25 minutes, or until both are tender. If using frozen peas, add them only during the last 1 to 2 minutes of cooking.
- Remove the saucepan from the heat. Gently stir in the cream, nutmeg, and garam masala. Ladle into bowls and garnish with the reserved fried almonds and cashews.
- Stir in the cream only after removing the soup from the heat.
- Boiling cream can cause it to curdle and ruin the silky texture.
