Best Indian National Soup
Eggplant and pistachios perform really well in this delicious Anglo-Indian soup! When you feel like spending some extra time in the kitchen, this an exotic slow-cooking option.
At a glance
- Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
Ready in 5 hours
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