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Aloo Ka Rasa (Spicy Potato-Tomato Soup)

Ingredients

• 1 pound small new potatoes or baby red potatoes, boiled, cooled and peeled
• 1 tablespoon coriander seeds or ground coriander
• Seeds from 1 green cardamom pod, or 1/4 teaspoon ground cardamom
• 2 tablespoons ghee or olive oil
• 1 tablespoon cumin seeds
• 2 bay leaves
• 1 teaspoon ground turmeric
• 1/2 teaspoon asafetida (optional)
• 3 medium Roma tomatoes, diced into 1/2-inch pieces
• 1 tablespoon minced ginger
• 1 small Indian green chile or serrano chile, finely chopped
• 1 1/2 teaspoons kosher salt
• 1/4 cup chopped cilantro, for garnish

Directions

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.

Attribution