Spinach Shorba Recipe

• 🍴2 bunch chopped, blanched, stem removed spinach
• 🍴1 bay leaf
• 🍴1 black cardamom
• 🍴4 peppercorns
• 🍴2 medium chopped onion
• 🍴3 teaspoon refined flour
• 🍴1/2 teaspoon garam masala powder
• 🍴1 1/2 tablespoon lemon juice
• 🍴1 1/2 inches cinnamon
• 🍴3 clove
• 🍴3/4 teaspoon cumin seeds
• 🍴1 1/2 inch chopped ginger
• 🍴salt as required
• 🍴3 tablespoon refined oil

For Garnishing

• 🍴3 tablespoon fresh cream

• 🍴Saute all the spices

To make this yummy recipe, heat refined oil in a wok. After the oil is hot enough, add cinnamon, black cardamoms, cloves, bay leaves, and black peppercorns. Saute the spices for a minute or so. Add cumin seeds to the pan. Once the cumin seeds start to sputter, add chopped onions to the mixture and saute the entire mixture for another 2 minutes.

• 🍴Blend the spinach with water and form a smooth spinach puree
  

In the meanwhile, add blanched spinach and an appropriate amount of water to the blender. Blend the spinach well to form a smooth spinach puree.

• 🍴Combine sauteed mixture with spinach puree and boil
  

Add garlic and refined flour (maida) to the sauteed mixture and stir in the spinach puree. Bring the entire mixture to boil over medium-high heat. Adjust the level of salt, garam masala powder, and lemon juice. Strain the mixture and garnish with fresh cream. Serve warm and fresh.