An Indian Potato Soup
(from  Madhur Jaffrey's "An Invitation to Indian Cooking")
 Serves 4

1 tbsp. oil
A pinch of ground asafetida
1/4 tsp. whole cumin seeds
2 medium potatoes, quartered
2 tbsp. tomato paste
1/4 tsp. tumeric
1 1/4 tsp. salt
1/8 tsp. cayenne pepper (optional)

Heat oil in a pot over medium flame, put in the asafetida and cumin, and stir once. When the cumin begins to sizzle, add the potatoes, tomato paste, tumeric, salt & cayenne; stir & fry for 2 min. Add 4 cups water and bring to a boil. Cover and simmer for 45 min. Turn off heat and lift lid. Mash potatoes coarsely w/potato masher or back of a slotted spoon.