Paanch Pyaza Shorba with Cheesy Olive Naan - By Chef Hardev Singh

Onion is my favourite ingredient for cooking any dish. One day, I thought to make a unique onion soup (shorba) with different types of onion, and that's how this recipe was made. It tastes well with naan bread or steamed rice. This is a perfect recipe for vegetarian person.

Total Time: 30 minutes

Servings: 1

Ingredients:

For Paanch Pyaza Shorba:

Red onion/ Spanish onion (medium size) - 1 no.

White onion/ cocktail onion (medium size) - 1 no. 

Madras onion (medium size) - 1 no.

Spring onion (medium size) - 1 no.

Yellow/ sweet onion (medium size) - 1 no.

Roasted cumin seeds powder

Ginger - 10 gm

Garlic - 10 gm

Green chilli paste - ½ tsp

Oil - 2 tbsp

Salt - 2 spoons

Turmeric - half spoon

Asafoetida - 2 pinches

Few Fresh Coriander Leaves

Lemon Juice - 1 spoon

Dhaniya powder - ½ tsp

Aromatic Powder - ½ tsp

Salt & Pepper - To taste

Instructions:

For Paanch Pyaza Shorba:

1. Slice all the onions.

2. Heat oil in a pan and add cumin seeds, ginger, garlic, and green chili paste. Sauté well.

3. Add all the sliced onions to the pan and mix well. Sauté until the onions become translucent.

4. Add turmeric, asafoetida, coriander powder, aromatic powder, salt, and pepper. Mix well.

5. Pour in 3 cups of water and stir well. Let it cook for 10 to 20 minutes.

6. Check the seasoning and add freshly chopped coriander.

7. Adjust the consistency by adding water if needed. Adjust salt and pepper to taste.

8. Cook on low flame for a few more minutes.

9. Strain the shorba using a strainer.

10. Garnish with chopped coriander and optionally, add lemon juice.

11. Serve hot with cheesy olive naan.

For Olive Naan:

1. In a small bowl, combine sugar, warm water, and yeast. Stir well and let it rest for 10 minutes.

2. In another bowl, mix flour, yeast-water mixture, curd, salt, and oil to make a smooth dough.

3. Cover the dough with a muslin cloth and let it rest for 1 hour until it doubles in size.

4. Divide the dough into 8-10 equal portions and roll each portion into an oval shape.

5. Apply chopped olives on each naan.

6. Heat a tawa or skillet over high heat and lightly grease it with oil.

7. Place the naan dough on the tawa. When it puffs up and bubbles appear, flip it over and cook on the other side.

8. Sprinkle grated cheese over the naan and brush with melted butter.

9. Serve the cheesy olive naan with the prepared shorba.

Enjoy your delicious Paanch Pyaza Shorba with Cheesy Olive Naan!