Recipe Type: Soup
Mulligatawny is an English soup with origins in Indian cuisine. The name originates from the Tamil words miḷagāy (Tamil: மிளகாய் ‘chilli’) or miḷagu (மிளகு ‘pepper’), and taṇṇi (தண்ணி, ‘water’). It is related to the soup rasam. Due to its popularity in England during the British Raj, it was one of the few items of Indian cuisine that found common mention in the literature of the period.
- 2 ounces olive oil
- 1 large onion (chopped)
- 1 tablespoon ginger (minced)
- 2 cloves garlic (minced)
- 1 tablespoon brown sugar
- 1 tablespoon Garam Masala
- 1 tablespoon Ground Coriander
- 1 teaspoon Turmeric
- 1 teaspoon Chili flakes
- 1 28 can -oz diced tomato
- 6 cups Vegetable stock
- 4 large Yukon gold potatoes (diced)
- 2 pinches Saffron
- 1 cup sliced almonds (lightly toasted)
- 1/2 cup cream
- Salt and Pepper (to taste)
- 1/2 cup Cilantro (chopped)
- Heat oil in pot over medium heat. Add onion, ginger and garlic and cook for 4 minutes.
- Add sugar, garam masala, coriander, turmeric and chili flakes. Continue cooking spices for 2 minutes.
- Add tomatoes and reduce for 10 minutes.
- Add the stock, potatoes and saffron and bring to boil. Reduce heat and cook until potatoes are just tender, about 15 minutes.
- Puree half the almonds and add to soup along with the cream. Cook for another 10 minutes on medium heat. Adjust seasonings.
- To serve, ladle into bowls and top with remaining almonds and cilantro.