Palak (Spinach) Shorba
Palak Shorba, the deep green thick sloppy soup packed with nutrition of spinach and milk.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 4 bunch of spinach
- 1 medium size onion roughly chopped
- 6 cloves of garlic chopped
- 4 – 5 mint leaves chopped
- Salt as per taste
- 2 tsp black pepper
- 1 Cup full cream milk at room temperature
- ½ litre vegetable stock
- 2 tbsp Fortune Rice Bran Oil
- 2 tbsp cream
- 2 tsp roasted cumin
To make palak ka shorba, first wash spinach leaves in water to remove dust and dirt particles. After washing roughly chop spinach and keep in a bowl until required.
Half fill large size saucepan with water and heat over high heat. Once water starts boiling add chopped spinach leaves. Blanch them in water for 2 -3 minutes or till leaves turn tender. Turn off the heat and drain spinach leaves in a colander. Set aside.
Meanwhile heat vegetable stock over medium heat.
In another saucepan heat Fortune Rice Bran oil in a pan, add chopped onion, garlic and saute over medium heat till onions turn translucent.
Add blanched spinach leaves with mint leaves and saute till all the moisture evaporates from the spinach leaves.
Pour in milk, hot vegetable stock stir and let spinach simmer in liquid for 5 – 10 minutes.
After 10 minutes turn off the heat. Let soup cool down to room temperature. Once soup cooled down blend in processor to get smooth soup.
Before serving soup heat it in a saucepan over medium heat. Adjust seasoning as per taste. Garnish with cream and roasted cumin.
(To dry roast cumin seeds, heat pan over medium heat and add cumin seeds. Toss till cumin start releasing aroma. Turn off the heat and transfer to a bowl)