Recipe Cook Time
Peel and boil 5 potatoes and turnip with garlic, ginger, leek, onion, green onion and green chilli.
Make smooth puree for the soup (shorba).
Add cream and season.
In separate pan heat oil add cumin, turmeric, curry leaves, bay leaves and give a tempering to the soup.
Slice 1 potato. Cut juliennes. Deep fry. Season with salt, chat powder and chilli powder. Use this for garnish along with coriander leaves.