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Aloo Curry (Indian Potato Soup)


  • Author: Ashley Thomas

Ingredients


Instructions

  1. Boil Potatoes: Place well-scrubbed potatoes in a large pot and add cold water so that it is an inch above the potatoes. Cover and bring to a boil, then lower the heat to medium. Test for doneness at 30 minutes. A sharp knife should easily go through the potato.
  2. Once potatoes are cool enough to handle, remove the peel and break them apart using your hands.
  3. In a medium sized pot, heat avocado oil over medium heat. Once the oil is hot, add cumin seeds and mustard seeds.
  4. When the cumin and mustard seeds begin to splutter, add the paprika/kashmiri chili powder, turmeric, salt and cayenne.
  5. Add the cooked potatoes and stir them in the pot to make sure they are well coated with the spices.
  6. Next, add the water and raise the heat to high to bring the potato curry to a boil, then reduce the heat to medium and simmer for 5 minutes.