Eats: Indian Potato & Pea Soup

11:45 AM


Because it is still cold here in The Mitten, I have been on a soup kick. Peas and cilantro almost make this a little more Spring-ish, so I think it works with the weather we've been having. Also, SOUP. 

2 tbsp vegetable oil
8 oz mealy potatoes, diced
1 large onion, chopped
2 garlic cloves, finely chopped
1 tsp garam masala 
1 tsp ground coriander
1 tsp ground cumin
3 1/4 cups vegetable stock
1 red chili, chopped
3 1/2 oz frozen English peas
4 tbsp unsweetened yogurt
Salt & Pepper
Chopped cilantro 

Heat the veggie oil in a large pan, add the potatoes, onion, and garlic. Saute for about 5 minutes, stirring constantly. Add the ground spices and cook for 1 minute, stirring all of the time. Stir in the vegetable stock and the chopped red chili and bring the mixture to a boil. Reduce the heat, cover the pan and simmer for about 20 minutes until the potatoes begin to break down. Add the peas and cook for a further 5 minutes, stir in the yogurt, and season to taste. Pour into bowls and garnish with cilantro. 


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