Advertisement
2
Medium
45 min
Published 2018
Possibly introduced in the distant past via China, this Tibetan soup is now a staple in Bhutan and Nepal, and very popular in the north-eastern states of India as well, with subtle variations depending on what is locally available.
Easy to make, this no-frills soup will help you stay a little warmer on those cold days.
In a pressure cooker or heavy-based saucepan, heat the grapeseed oil over medium heat. Add the garlic and green chilli and cook for 30 seconds. Add the onion and cook for about 3 minutes, or until translucent, stirring frequently.
Stir in the tomato and cabbage and cook for about 5 minutes, until the vegetables are soft. Add the chilli powder, garam masala, and salt to taste, mixing wel