Aloo Ka Rasa (Spicy Potato-Tomato Soup)



  1. Break potatoes into 1/2-inch pieces.
  2. Set aside.
  3. In a pot or Dutch oven over low heat, toast the coriander and cardamom seeds, 4 to 5 minutes.
  4. If using whole spices, transfer them to a spice grinder or mortar and pestle and grind into a powder.
  5. Set aside.
  6. In the same pot over medium heat, warm the ghee.
  7. Once the ghee melts, add the cumin seeds and cook, for 1 minute max.
  8. Add the bay leaves, turmeric, and asafetida (if using), then immediately add the tomatoes, ginger, and green chile.
  9. Cook, uncovered, 7 to 10 minutes.
  10. Add the potatoes, salt, and coriander and cardamom and stir well.
  11. Add 4 cups water, increase the heat to high, and cook uncovered for 7 to 8 minutes.
  12. Turn off the heat, cover the pot, and let the soup rest for 10 minutes.
  13. Serve garnished with the cilantro.