In a pressure cooker add oil, once hot add bay leaf, chopped ginger, and garlic, onion and roast for half a minute.

Next add potato, tomatoes salt to taste and 2 cups of water. On full flame cook until it comes to a boil.

After 4-5 minutes, as the tomatoes have softened too, put a lid on the cooked.

Wait for 5 whistles, turn the flame off and then let it cool down.

Open the lid, stir it once and remove the bay leaf.

Let it cool down and then grind it in mixing jar. The other option is to use a hand blender in the cooker itself.

Carefully take the vegetable out into the mixing jar and keep the water aside.

Once you have crushed the vegetable to a smooth paste strain it well using a strainer.

Sieve the water from step 7 through the same strainer into the bowl.

Now heat a pan and add butter to it.

On a low flame, let the butter melt and roast it well.

Then add cinnamon, black pepper powder. Roast for 15-20 seconds.

Now add the soup and mix all ingredients well.

Add salt to taste (if needed) jaggery pieces and cook until it (jaggery) melts.

Now add the soup and mix all ingredients well.

You can add water for a thinner consistency (optional)

Wait for it to simmer well and then switch off the flame.