Description
Lovely and creamy Indian potatoes from Prerna Singh
Ingredients
Scale
- 4 medium size potatoes (boiled, peeled)
- 2 cups yogurt (room temperature)
- 2 cups water
- 1 tsp cumin seeds
- 1 tsp red pepper flakes (a little extra if you want to garnish)
- 1 tsp turmeric powder
- 1 ½ tsp coriander powder
- Salt to taste
- 1 tbsp. olive oil (extra to drizzle on top of your soup)
Instructions
- Boil the potatoes. Thoroughly mash one and mash the others to bite size pieces. Set aside.
- In a bowl whisk together yogurt and water leaving no lumps.
- Heat oil in a medium size pot. Add cumin seeds. Once they start to pop, add turmeric and coriander powder.
- Mix the spices together and add potatoes immediately. Mix spices well with the potatoes.
- Stir in the thinned yogurt. Mix it well together with the potatoes.
- Wait till the soup comes to a nice rolling boil and then add salt.
- You can serve it hot. I like mine lukewarm with some extra virgin olive oil drizzled and some red pepper flakes sprinkled on top.
- Prep Time: 10 mins
- Cook Time: 40 mins