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.
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
- 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.
- Add the diced potatoes, chopped tomatoes, turmeric powder, grated ginger, and salt. Mix well and cook for 2-3 minutes.
- 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.
- 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