Why is this dish called Palak Shorba and not Palak Soup?
Actually, I have no idea. Googled, but couldn't get a correct answer for my question. What i understand with my little knowledge is that Shorba has a thin consistency and soup has a thick consistency. I don't know whether it is correct or not. I also heard somewhere that both shorba and soup are one and the same, its only the two different names for the same dish.
Call it in any name, it just tastes awesome and its healthy too. I remember the famous quote by Shakespeare "A rose by any other name would smell as sweet.”
My family loves this shorba. I usually add a dash of butter while serving and that's it. The pot will be empty within minutes. It is best when served hot. I know there is no need to tell you how healthy spinach is. Just try it out and you will come to know how tasty it is.
Recipe Source: Sanjeevkapoor.com
2 bunch Spinach/Palak
1 Black Cardamom
1 inch Cinnamon
2 tbsp Maida/All purpose flour
2 tbsp Olive oil
2 inch Ginger (chopped)
3 - 4 Garlic (chopped)
1 Onion (medium, chopped)
4 - 5 Black peppercorns
2 Bay leaves
Salt to taste
1 tsp Cumin powder
- Wash spinach thoroughly, blanch them in boiling water for 2 - 3 minutes, drain and refresh them in cold water. Drain again and make a puree out of it. Keep this aside.
- Heat oil in a non stick pan. Add black cardamom, cloves, bay leaves, cinnamon, ginger, garlic and onion. Saute till onion starts changing its colour.
- Now add black peppercorns and maida/all purpose flour. Saute it for 2 - 3 minutes.
- Add cumin powder and salt. Mix well.
- Add 5 cups of water. Let it simmer for approximately 10 minutes. Stir in between.
- Take off from heat and strain it.
- Add the pureed spinach into the strained stock and let it simmer for 5 minutes. Stir in between.
- Take off from heat and serve it hot either by adding a bit of butter or by drizzling a bit of cream on top of it.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust it as per your taste*
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