Ingredients:
Vegetable Oil – 1 tblsp
Onion – 1, chopped
Potatoes – 3, cut into 1 inch cubes
Vegetable Stock – 3 cup
For the Masala (tied in a muslin cloth)
Cloves – 3, whole
Black Peppercorns – 1/2 tsp
Cinnamon Stick – 2 inch piece, broken into pieces
Green Cardamom – 1
Salt – 1/2 tsp
Coriander Leaves – 2 tblsp, chopped
Skim Milk – 1/2 cup
Method:
1. Heat oil in a nonstick pan.
2. Saute the onion and potatoes over medium heat for 10 minutes.
3. Saute until onion turns golden.
4. Add the stock and masala bag and bring to a boil.
5. Reduce the heat and simmer for 15 minutes, until the vegetables are tender.
6. Remove from the heat.
7. Add salt and coriander leaves.
8. Keep aside to cool.
9. Once cooled, discard the spice bag, squeezing the liquid into the soup.
10. Transfer to a blender and puree the soup.
11. Return the soup to the pan and bring to a boil.
12. Reduce the heat and add the milk.
13. Simmer for 2 minutes.
14. Serve hot.
