Prep time 45 minutes + cooking potatoes 45 minutes
11/2 lbs potatoes peeled and boiled
1/2 cup cooking oil
1 tbsp cumin seeds
3 tbsp finely chopped garlic
3 tbsp finely chopped ginger
1 tbsp salt
21/2 tbsp coriander
1 tbsp crushed cayenne
1 tsp turmeric
5 cups water
21/2 cups buttermilk
6 oz mushrooms (I used oyster, crimini, shiitake and white)
Boil peeled potatoes and set aside. Roughly break up the potatoes so there are still fairly large pieces…not too big and not too small!
In a large heavy-bottomed pot, heat oil on medium high for 45 seconds. Add cumin seeds and allow them to sizzle for 30 seconds. Add garlic and saute for 1 to 2 minutes, or until golden. Stir in ginger and sauté for 30 seconds, then add salt, coriander, cayenne and turmeric and sauté for 1 minute. Reduce the heat to low, stir in potatoes and mix well. Increase the heat to medium high, add water and stir thoroughly. Bring to a boil and reduce to low.
Pour buttermilk into a large bowl. To prevent the buttermilk from separating in the soup, use a ladle to spoon about 11/2 cups of the hot potato curry into the buttermilk. Whisk the mixture until it is well combined. Carefully spoon all of the buttermilk into the pot of curry. using the whisk, mix well and stirring continuously, bring to a boil on low heat. Add mushrooms and cook for 2 minutes, or until slightly wilted. Remove from heat and serve.
Notes: I wanted to make this for 2 people so I used only 3 potatoes and half the water. I also substituted yogurt for buttermilk and it was still delicious. I served this with rice, poached salmon in curry coconut sauce and beet greens sautéed in ginger, lemon and cumin.
This recipe is from Vij’s, At Home, Relax, Honey .This is a great cookbook full of helpful tips as well as vegetarian, meat and seafood recipes.