Potato Masala Soup
- Serves: 4
- Visits: 1925
This is a baked potato style masala soup topped with grilled paneer bits, creamy cheese and fresh tomatoes. Very satisfyingly good!
• 4 medium potatoes
• 1/2 cup cooked yellow dal (your choice)
• 3 cups water
• 2 cups whole milk
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp chopped fresh ginger
• 1 or 2 green chiles
• 1/2 tsp curry powder
• 1/2 tsp garam masala powder
• 1/2 tsp turmeric
• 2 tsp salt, and pepper to taste
• thick yogurt or buttermilk cheese
• chopped tomatoes
• chopped cilantro/coriander
First chop up the potatoes, chiles and ginger.
Heat the ghee in a large pot and add the mustard seeds.
When the mustard seeds begin to pop add the chopped chiles and ginger. Cook for about 30 seconds.
Then add the potatoes and pan fry for about a minute.
Add the cooked dal, curry powder, garam masala powder, turmeric, salt and pepper.
Stir it all up and then add the water and milk. Now let the soup cook on medium heat for about 15 minutes until all the potatoes are cooked through.
In the meantime, chop the paneer into tiny cubes.
Pan fry them in ghee until they are nice and golden.
Then place them on a paper towel to absorb excess oil. Set aside.
When 15 minutes have passed, turn the flame off the soup and grab a hand blender and blend the soup only half way.
You want the soup to be creamy with some chunks of potatoes, like this.
Top the soup with a dollop of thick yogurt cheese, chopped tomatoes, paneer bits and cilantro/coriander. Now you are ready to offer to Kṛṣṇa with love and devotion!