Ingredients with Measurements:
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 potatoes, peeled and diced
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
2. Add potatoes and cook for 5 minutes.
3. Add frozen peas, vegetable broth, cumin powder, coriander powder, turmeric powder, and garam masala. Bring to a boil and then reduce heat to low. Simmer for 20 minutes or until potatoes are tender.
4. Use a blender or immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 28g
Protein: 4g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Fresh peas can be used instead of frozen peas.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add diced carrots or sweet potatoes for extra sweetness.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add diced chicken or tofu for extra protein.
Tips and tricks:
- To make the soup spicier, add a pinch of cayenne pepper or red chili flakes.
- For a thicker soup, add more potatoes or puree less.
- To make the soup thinner, add more vegetable broth or water.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or yogurt and fresh cilantro on top.
Garnishes:
Fresh cilantro, sour cream, yogurt, green onions, or croutons.
Pairings:
Serve the soup with naan bread or a side salad.
Suggested side dishes:
Side salad, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more potatoes or puree less.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Aloo Mutter Soup is a popular Indian soup made with potatoes and peas. It is a vegetarian dish that is often served with naan bread.
Flavor profiles:
Aloo Mutter Soup is a savory and slightly sweet soup with a hint of spice from the cumin, coriander, and garam masala.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or naan bread.
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Region: Indian