Peel and boil 5 potatoes and turnip with garlic, ginger, leek, onion, green onion and green chilli. Key Ingredients: potatoes
Make smooth puree for the soup (shorba).
Add cream and season.
In separate pan heat oil add cumin, turmeric, curry leaves, bay leaves and give a tempering to the soup.
Slice 1 potato. Cut juliennes. Deep fry. Season with salt, chat powder and chilli powder. Use this for garnish along with coriander leaves.
, red chilli
, green chillies
, vegetable oil
, cumin seeds
, curry leaves
, bay leaf
, coriander leaves