Palak Shorba or Spinach Shorba is similar like spinach soup with Indian spice touch up. Palak Shorba is commonly found in Central Asia and Middle East, even serve in almost all Asian restaurant before meal.

Shorba is one of various kind of soup or stew like simply gravy. Originally shorba is a Mughlai cuisine recipe, but you can also call it Punjabi or north Indian recipe. It is rich in taste and very delicious with lots of nutrition.

Palak or spinach is full of nutritional goodness and can make any dish attractive by giving it a lovely bright green color. A typical Indian meal starts with traditionally-flavored soups like tomato soup or shorba and this is one of them.

Ingredients:

• 1 Big Bunch Spinach

• 1 medium sized Finely chopped onion

• 4-5 Garlic Clove Finely Minced

• 1 cup Milk

• 1 tsp Cumin seeds

• 2-3 Bay leaves/ Tej Patta

• 2-3 Cloves/Laung

• Small Piece of Cinnamon/Dalchini

• 1-2 tbsp Ghee/Oil

• 1 tsp Red Chili Powder

• 1 tsp Garam Masala

• ¼ cup Mint Leaves

• 1 Green Chili

• 1 tsp Ginger Paste

For Tempered (Optional)

• 2 Chopped Garlic

• Pinch of red chili powder

• 1 tsp Ghee/Oil

Method:

1. Wash and remove the stems of spinach leaves, chop it roughly and keep aside.

2. Heat oil/ghee in a pan. Add cumin seeds, bay leaves, cloves, cinnamon and sauté for few seconds.

3. Add finely minced garlic and fry till golden color.

4. Add chopped onion, sauté for few minutes till golden brown or translucent.

5. Add chopped spinach, red chili powder, garam masala, ginger paste, salt and mix well till soften.

6. Once spinach become soften; add milk and bring it to the boiling point.

7. Switch of the flame, cover it and let it them little cool down.

8. Add prepared mixture into a blender. Add fresh mint leaves, green chili and blend it well, make the smooth puree.

9. Take same pan, pass the puree through a sieve so that the small remains of the strand get removed.

10. Boil it again; add water or milk as per your choice or how thick or thin consistency you want.

For Tempered

11. Now heat ghee in the small tempering pan. Add chopped garlic, fry it till golden, and then add pinch of red chili powder, cook it for few seconds, and tempered over it.

12. Remove it from the flame, serve it in the soup bowl, garnish with dash of cream, or sprinkle some black pepper powder as per your choice.

Tips:

• You can add the almond milk instead of milk for vegan.

• You can add other veggies too with palak like bottle guard, carrot, etc.

5.0 from 1 reviews Palak Shorba (Spinach Soup) Print Palak Shorba or Spinach Shorba is similar like spinach soup with Indian spice touch up. Palak Shorba is commonly found in Central Asia and Middle East, even serve in almost all Asian restaurant before meal. Shorba is one of various kind of soup or stew like simply gravy. Originally shorba is a Mughlai cuisine recipe, but you can also call it Punjabi or north Indian recipe. Palak Shorba is rich in taste and very delicious with lots of nutrition. Author: Binjal Pandya Recipe type: Soup Cuisine: World Ingredients 1 Big Bunch Spinach

1 medium sized Finely chopped onion

4-5 Garlic Clove Finely Minced

1 cup Milk

1 tsp Cumin seeds

2-3 Bay leaves/ Tej Patta

2-3 Cloves/Laung

Small Piece of Cinnamon/Dalchini

1-2 tbsp Ghee/Oil

1 tsp Red Chili Powder

1 tsp Garam Masala

¼ cup Mint Leaves

1 Green Chili

1 tsp Ginger Paste For Tempered (Optional) 2 Chopped Garlic

Pinch of red chili powder

1 tsp Ghee/Oil Instructions Wash and remove the stems of spinach leaves, chop it roughly and keep aside. Heat oil/ghee in a pan. Add cumin seeds, bay leaves, cloves, cinnamon and sauté for few seconds. Add finely minced garlic and fry till golden color. Add chopped onion, sauté for few minutes till golden brown or translucent. Add chopped spinach, red chili powder, garam masala, ginger paste, salt and mix well till soften. Once spinach become soften; add milk and bring it to the boiling point. Switch of the flame, cover it and let it them little cool down. Add prepared mixture into a blender. Add fresh mint leaves, green chili and blend it well, make the smooth puree. Take same pan, pass the puree through a sieve so that the small remains of the strand get removed. Boil it again; add water or milk as per your choice or how thick or thin consistency you want. For Tempered Now heat ghee in the small tempering pan. Add chopped garlic, fry it till golden, and then add pinch of red chili powder, cook it for few seconds, and tempered over it. Remove it from the flame, serve it in the soup bowl, garnish with dash of cream, or sprinkle some black pepper powder as per your choice. Notes • You can add the almond milk instead of milk for vegan.

• You can add other veggies too with palak like bottle guard, carrot, etc. 3.5.3251

Palak Shorba (Spinach Soup) was last modified: by