Indian Style Potato Soup
Ingredients| 1 tbsp vegetable oil |
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Heat oil in a large soup pot. When hot, stir in the asafetida &
immediately afterwards add the cumin seeds. When the cumin seeds
begin to sizzle, add the potatoes, tomato, turmeric, salt & chile.
Stir & continue to fry for a couple of minutes.
Add the stock or water, stir, bring to a boil, cover & simmer gently
until the potatoes are very soft, 30 to 45 minutes. Turn off the heat
& carefully mash the potatoes into the stock with the back of a
slotted spoon. Garnish with cilantro & serve.
Recipe by Mark Satterly
Servings: 1
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