Spinach

• 3 inch piece ginger
• 5 garlic cloves
•  1 medium onion
• 2 tablespoons butter
• 3 black cardamoms
• 2 cloves
• 1 inch stick cinnamon                                      
• 2 tablespoons refined flour (maida)
• 4–5 black eppercorns
• 4 bay leaves
• Salt to taste
• ¼ teaspoon white pepper powder           
• 1 teaspoon roasted cumin powder                              
• Roasted almond slivers, for garnish

Method

1. Clean and wash spinach leaves thoroughly under running water.  Blanch the leaves in five to six cups of boiling hot water for two to three minutes.  Drain, refresh in cold water and puree them in a mixer.
2. Peel, wash and finely chop ginger, garlic and onion.
3. Heat butter in a deep pan. Add black cardamoms, cloves, cinnamon, refined flour and sauté for two to three minutes.
4. Add ginger, garlic, onion and continue to sauté for about five minutes.
5. Add peppercorns, bay leaves, salt, white pepper powder, roasted cumin powder and five cups of water.  Stir and simmer for ten minutes stirring at intervals.
6. Strain the stock. Add spinach puree to the strained stock and mix well.
7. Cook for four to five minutes.  Serve piping hot, garnished with roasted almond slivers

Nutrition Info