Preparation Time: 15 -20 minutes
Cooking Time: 30 minutes
Each serving contains:
110 Kcals, g Fat: 3, and g Saturated Fat: 2
This makes an idea first course on its own or a light meal when served with bread .
450g (1lb) potatoes, coarsely chopped (bareek kate aloo)
1-2 green chillies, seeded and chopped (beej nikalke bareek kate hari mirch)
¼ teaspoons salt to taste (namal swaad anusar)
2 teaspoons Ginger Puree (adrak ki puree)
1 teaspoon Garlic Puree (lahsun ki puree)
225g closed-cup mushrooms
1 teaspoon finely chopped paprika (Laal Shimla Mirch)
2 spring onions (finely chopped white part only) (hara pyaaz)
1 tablespoon finely chopped fresh coriander leaves (bareek kate dhaniye ke beej)
2 tablespoons double cream substitute
Put the potatoes, chillies and salt in a saucepan, and add 450 ml of water. Bring it to boil, reduce the heat to medium, and cover the pan. Cook it for 12-15 minutes or until the potatoes are tender.
Mash potatoes lightly in their cooking liquid and add a further 300ml of water. Stir the ginger and garlic purees, mushrooms and paprika. Bring to the boil and reduce the heat to low. Simmer it for 15 minutes.
Remove from the heat and stir in the s[ring onions, coriander leaves and cream substitute. Cover the pan and leave the soup to stand for 5 minutes before serving.