creamy potato soup (dahi ke aloo)

This is a nice comfort food dish: potatoes in a subtly spicy broth. It has a tiny pick-me-up kick that won't make you cry. And it's incredibly easy.

Ingredients

4 lb russet potatoes (12 small or 4 large)
1 tbsp olive oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red pepper flakes
2 cups yogurt
2 cups stock
1 tsp kosher salt

8 quarts (6 servings)

Directions

Bring a large pot of salted water to boil. Peel potatoes, chop into 1" pieces, and boil until tender (about 20 minutes). Drain. Mash a quarter of them. Set aside.

Heat oil in a large pot. Add cumin seeds. Once they're nicely browned, add turmeric, coriander, and red pepper flakes. Stir. Add potatoes and mix well.

Whisk together yogurt and stock. Add to pot. Add salt and stir. Once the mixture reaches a boil, remove from heat, garnish, and serve.

45 minutes