Indian Potato and Pea Soup2010-08-10
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 50m
- 2 tbsp vegetable oil
- 1 cup mealy potatoes, diced
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3¾ cups vegetable stock
- 1 red chilli, chopped
- 1 cup frozen peas
- 4 tbsp unsweetened yogurt
- Salt and pepper to taste
- Chopped fresh cilantro, to garnish
In a large saucepan, heat the vegetable oil. Once heated, add the diced potatoes, garlic and onion and constantly stir for about 5 minutes letting it sauté gently.
Still stirring, add in the garam masala, coriander and cumin and cook for 1 minute. Mix in the vegetable stock and chopped red chilli; bring to a boil.
Once boiling, reduce to low heat and allow soup to simmer with the lid on until the potatoes begin to break down, which should take around 20 minutes.
Add the peas and allow to cook for another 5 minutes. Mix in yogurt and salt and pepper. Stir well.
Divide into separate soup bowls and sprinkle cilantro on top. Serve.
Stored in the fridge in an airtight container it will keep for 2-3 days.