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The verdant fields of Punjab are rich in nutritious vegetables and grains, which is reflected in Punjabi cuisine, which features an abundance of leafy greens. Palak, or spinach, is high in nutritional value and can add a lovely bright green colour to any dish, as in the recipe for Punjabi spinach soup. Palak shorba is a fresh and spicy soup that tastes best when served hot and garnished with ginger. The cream in this recipe makes it creamy, and the lemon juice adds just the right amount of freshness. Other shorbas to try at home include moong dal ka shorba and tomato shorba.
Here's how you can make this yummy dish at home:
Ingredients:
• 2 tablespoons fresh cream
• 2 bunches of spinach
• 2 bay leaves
• 1 stick of cinnamon
• 1/4 teaspoon Garam masala powder
• 2 black cardamoms
• 2 tablespoons refined flour
• 1 tablespoon lemon juice
• 4-5 black peppercorns
• 1/2 teaspoon cumin seeds
• 1 piece of chopped ginger
• 1 medium chopped onion
• 3-4 cloves
• 2 tablespoons of oil
• Salt to taste
Method:
• Blanch the spinach leaves in plenty of water after breaking the stems. Drain and rinse with cold water. In a pan, heat the oil. Sauté for a minute with the bay leaves, cinnamon, black cardamoms, cloves, and black peppercorns.
• When the cumin seeds begin to change colour, add the onion and sauté for two minutes. Blend the blanched spinach leaves with some water in a blender. Sauté the ginger in the pan.
• Stir in some refined flour. Adjust the consistency with spinach puree and water as needed. Bring the mixture to a boil with the addition of salt. Mix in the garam masala powder and lemon juice. Strain after mixing. Serve immediately. Serve with a dollop of cream if desired.
