This is a simple dish aimed at those fasting on Navratri, sent to us by Chef Karan Talwar.
Dahi aloo ka shorba
Ingredients
4 potatoes (boiled)
2 cups yoghurt
1 tsp black mustard seeds
1 1/2 tsp coriander powder
1 tsp turmeric powder
1 tsp red pepper flakes
1 tbsp ghee
2 cups water
Salt to taste
Method
Mash the potatoes. Set aside.
Whisk the yoghurt and water in a bowl, make sure there are no lumps.
Heat oil in a medium-sized pot. Add black mustard seeds. Once they start to pop, add turmeric and coriander powder.
Mix the spices together and add potatoes immediately. Mix spices well with the potatoes. Stir in the thinned yoghurt. Mix it well together with the potatoes. Wait till the soup comes to a nice rolling boil and then add salt. Serve it hot.
Chef Karan Talwar is a seasoned gourmet professional who comes with 15 years of experience in the food industry and has been associated with Bukhara at ITC Maurya, ITC Grand Central Mumbai, Grand Hyatt, Singapore, Hyatt Regency, Kuala Lumpur, and Carnival Cruise, USA.
