Alu Mutter

Potato Pea Soup

Ingredients:
  2 tbs. cooking oil
  1/2 tea. red pepper flakes (optional)
  1 or 2 small green (Thai) chilies
  1 large onion
  4 potatoes (I usually plan 1 per person.)
  1 tbs. coriander powder
  1/4 tea. turmeric
  1 tea. cumin powder
  1/2 tea. cinnamon
  1/4 tea. cloves
  1/2 inch slice of fresh ginger
  2 tbs. tomato paste
  1 med. tomato
  1/2 cup yogurt
  1 cup of peas (or so)
  2 bay leaves
  1/4 tea. garam masala*
  salt to taste (about 1 tea.)
  water

Procedure:

Assemble all the spices on a plate and set aside.
Chop the onions fairly finely. Peel and mince the ginger. Chop the tomato into cubes. Set all these aside.
Heat the oil and fry the onions slowly until they are golden. While this is happening, peel the potatoes and cut them into eighths.
Throw in the red pepper (and chilies), let it fry slightly.
Add the other spices except garam masala and bay leaves and fry for about 1/2 min.
Add the tomato and tomato paste. Fry until the oil separates from the solids.
Add the yogurt. Mix well and saut� that for a minute or two.
Add the potatoes and saut� them as well.
Add the peas and mix well.
Then add 2 cups of water, the garam masala and bay leaves.
Simmer until the potatoes are done. As it cooks add more water if you need to in order for this to remain vegetable soup consistency.

Serves four to six .

* The recipe for Garam Masala is fairly easy. You can buy a commercial preparation as well.