Palak Shorba

10 Apr



Spinach/ Palak/ Palakura 1/2 bunch
Ginger 1 inch piece
Garlic 3 cloves
Onion 1 medium sized
Cardamoms 2
Cloves 3
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.
Serve hot.

Notes: You can actually do the talimpu with mustard seeds.


5 Responses to “Palak Shorba”

  1. Asha April 10, 2007 at 10:14 am #

    Beautiful color and so nutritious!:)

  2. Arjuna April 10, 2007 at 1:03 pm #

    Never heard about this this like a soup or can it be accompanied with rice/rotis etc?

  3. anusharaji April 10, 2007 at 1:08 pm #

    @asha i luv the color too
    @arjuna its a soup and should be served piping hot 🙂

  4. mahima December 28, 2009 at 2:44 am #

    never heard of this before. its an excellent shorba.

  5. anjali April 26, 2010 at 7:52 am #

    Horrible!!! don’t ever dare to taste it

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