#Aloo This Indian-style vegetarian potato soup is a creamy, comforting, and nutrient-dense dish, often referred to as “Aloo Soup” .It is characterized by tender potatoes simmered in a savory broth, blended until smooth, and infused with subtle Indian spices, creating a velvety texture . This is one of my favorite soup recipes to enjoy on a cold winter night. It’s very easy to make, doesn’t need any fancy ingredients, and tastes delicious.”
Heat butter/ghee in a deep pan or pressure cooker. Add cumin seeds and allow them to crackle. Add chopped onions and garlic, sautéing until translucent.
Add diced potatoes, salt, and pepper. Sauté for 2 minutes to lock in flavors. Pour in the vegetable stock/water.
Cover and cook on medium heat for 10 minutes, or until the potatoes are completely tender. If using a pressure cooker, cook for 3 whistles.
Let the mixture cool slightly. Use an immersion blender (or transfer to a regular blender) to create a smooth, creamy puree.
Return to low heat, add milk (and cream if using), and simmer for another 2-3 minutes to meld flavors. Do not over-boil.
Garnish with green part of spring onion ,black pepper and bread croutons . Serve hot.
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