How to make Narangi Shorba with Spinach -

Visually lovely, this orange and green coloured shorba is a powerhouse of nutrition too.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh orange juice (ताज़ा संतरे का रस), Carrots (गाजर)

Cuisine : Indian

Course : Soups

For more recipes related to Narangi Shorba with Spinach checkout Narangi Shorba, Narangi Shorba With Spinach. You can also find more Soups recipes like Cream of Chicken Soup Borscht-SK Khazana Chicken Barley Soup Cauliflower and Basil Soup

Narangi Shorba with Spinach

Narangi Shorba with Spinach Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Narangi Shorba with Spinach Recipe

  • Fresh orange juice 1 cup

  • Carrots roughly chopped 3 medium

  • Red pumpkin (bhopla/kaddu) roughly chopped 500 grams

  • Spinach leaves (palak) finely shredded and deep fried 10-12

  • Oil 2 tablespoons

  • Onion roughly chopped 1 medium

  • Green chillies chopped 2

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Sesame seeds (black) toasted 1 teaspoon

  • Fresh cream 1/2 teaspoon


Step 1

Heat oil in a pressure cooker, add onion, carrots, pumpkin, green chillies, salt and garam masala powder and mix. Add 3 cups water and mix. Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out.

Step 2

Open the cooker when pressure reduces, strain the stock into another bowl and reserve. Cool the solids and transfer into a mixer jar. Add orange juice and blend into a smooth puree.

Step 3

Transfer the reserved stock and puree into the cooker, adjust salt and bring to a boil.

Step 4

Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.