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Sikkim · Breakfast

Gundruk Soup

Traditional 2. Gundruk Soup recipe

🧺 Ingredients

• 150g gundruk (fermented mustard leaves), soaked and squeezed
• 2 medium potatoes (200g), diced 1cm cubes
• 1 medium onion (100g), finely sliced
• 3 cloves garlic (9g), minced
• 1 inch ginger (8g), minced
• 2 green chillies (8g), split lengthwise
• 1 tbsp oil (15ml)
• ¼ tsp turmeric powder
• ½ tsp black pepper (crushed)
• 1 tsp Himalayan salt
• 750ml water
• Handful fresh coriander (5g)

👩‍🍳 How to make Gundruk Soup

1. Soak gundruk in warm water 10 minutes; squeeze thoroughly to remove excess moisture (retains tang).
2. Heat oil in heavy-bottomed pot over medium heat.
3. Add onion; fry 2 minutes until translucent (not brown).
4. Add garlic and ginger; fry 30 seconds until fragrant.
5. Add diced potatoes; stir-fry 2 minutes.
6. Add gundruk, turmeric, black pepper, and green chillies; fry 2 minutes (blend flavors).
7. Pour water; bring to boil over high heat.
8. Reduce to medium-low; simmer 15 minutes until potatoes tender (fork test).
9. Add salt; taste and adjust.
10. Garnish with fresh coriander; serve piping hot.
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