Spinach/ Palak/ Palakura 1/2 bunch
Ginger 1 inch piece
Garlic 3 cloves
Onion 1 medium sized
Cinnamon 1 inch stick
Cumin seeds 1 tsp
Maida 2 tbsps
Black peppercorns 4
Bay leaves 2
Ghee 1 tbsp
Salt to taste
Method of preparation:
Clean and wash spinach leaves. Blanch them in boiling water for 4-5 minutes.
Drain, refresh in cold water and puree them in a blender.
Peel, wash and chop ginger, garlic and onion.
Heat butter in a pan, add cardmoms, cloves, cinnamon, cumin , refined flour,
ginger, garlic, onion, black pepper and bay leaves. Saute for few minutes.
Add 5-7 cups of water and bring to boil.
Strain the stock and add spinach puree.
Add salt and bring to boil for few minutes.
Notes: You can actually do the talimpu with mustard seeds.