Instructions:

Yield: 1 recipe

1 tbsp Vegetable oil
1 pinch Asafetida
1/2 tsp Cumin seeds
4 med Potatoes, peeled & diced
1 med Tomato, diced
1/4 tsp Turmeric
1 tsp Salt
1 ea Red chile pepper, crushed
6 cup Light stock or water
Cilantro, for garnish

Heat oil in a large soup pot. When hot, stir in the asafetida & immediately afterwards add the cumin seeds. When the cumin seeds begin to sizzle, add the potatoes, tomato, turmeric, salt & chile. Stir & continue to fry for a couple of minutes.

Add the stock or water, stir, bring to a boil, cover & simmer gently until the potatoes are very soft, 30 to 45 minutes. Turn off the heat & carefully mash the potatoes into the stock with the back of a slotted spoon. Garnish with cilantro & serve.