Aloo Tenga (assamese Style Potato Soup)

Aloo Tenga is a traditional Assamese potato soup that is known for its tangy and flavorful taste. This comforting soup is a popular dish in Assamese cuisine and is often enjoyed with steamed rice.

Aloo Tenga (assamese Style Potato Soup)

Ingredients

  • 4 medium potatoes, peeled and diced
  • 2 tomatoes, chopped
  • 1 onion, finely chopped
  • 2 green chilies, slit
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard oil
  • 1/2 teaspoon panch phoron (Bengali five-spice blend)
  • 1/2 teaspoon ginger, grated
  • Salt to taste
  • 4 cups water
  • Fresh coriander leaves for garnish

Instructions

  1. Heat mustard oil in a pot and add panch phoron. Once it splutters, add chopped onions and green chilies. Sauté until the onions turn translucent.
  2. Add the diced potatoes, chopped tomatoes, turmeric powder, grated ginger, and salt. Mix well and cook for 2-3 minutes.
  3. Pour in the water and bring the soup to a boil. Then, reduce the heat and let it simmer until the potatoes are cooked through.
  4. Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
3g
Fat
7g

Supplies

Pot Knife Cutting board Stovetop

Tools

Soup ladle Serving bowls

Serving suggestions

Aloo Tenga is best served hot with steamed rice for a comforting and satisfying meal.

Tips & tricks

Adjust the tanginess of the soup by adding more or less tomatoes according to your preference.

Cost

$5