Saag – Palak Shorba / Healthy – Mustard Leaves & Spinach Soup

“Winter” has officially started and Yesterday we had the first snow in Salt Lake.
The most fascinating thing about winter is that the trees starts exposing, sheds the very last leaf which clings to its branches, while people start covering up as much possible as they can.
Besides the beauty of a snow covered scenery, I like many others dislike this season,
Gloomy as it looks šŸ˜¦

So I made some Green Shorba / Green Soup – Its a Punjabi style Soup with ” Saag ” / Mustard Leaves which people in Punjab makes during winter to keep body warm.

To be honest I loved this soup than theĀ Sarson ka SaagĀ curry that I made with Saag/ Mustard Leaves last winter.
Heard much about “Saag Shorba” in Bombay House Restaurant – here in Salt Lake City,
so thought to try shorba with Saag , as this recipe is usually made with Spinach/ and usually called Palak Shorba.
This is definitely a must try recipe if you live in a place where you have “Winter” season.

IngredientsĀ 

Combination of leaves : 1/2 bunch of Mustard Leaves , 1/2 bunch of spinach , few springs of Cilantro & few springs of Mint leaves (May use only spinach or only mustard leaves for this)

Green Chili’s or Ā Thai Pepper’s – 4 to 7 no’s (Use as per your preference) may use Black pepper / Pepper Powder too.

Ginger and Garlic – 1/2 tsp each crushed (Optional)

Corn Flour or All purpose Flour – 2 Tbsp

Tomatoes – 1 no’s (Optional , may use Lemon juice for that sour taste instead)

Cumin seeds – 1/2 tsp & Cumin Powder – 1 tsp

Onion – 1/2 medium finely chopped (Optional)

Hing / Asafoetida – 1/4 tsp (Optional)

Ghee / Butter or Vegetable Oil – 1 Tb Sp

Heavy Cream – 1/4 cup (more or less)

Salt to taste

MethodĀ 

* Cook tomatoes in boiling water (Line tomatoes with a sharp knife -this helps to remove its skin when cooked) , remove tomatoes from this water and keep aside to cool.(Remove the skin)

* Ā To the same boiling water (Used to cook tomato)Ā , blanch all the leaves along with green chili’s (If using) Ā for 2 to 3 minutes,

*Remove the leaves , allow to cool and grind it (grind black pepper corns- Ā if using along with the leaves) Grind till smooth with little cold water added to it.
Do not throw the water, use this same water for the soup.

* In a pan / sauce pan , heat Ghee/Butter or Vegetable oil , add cumin seeds to it , when it sizzles add crushed ginger , garlic and finely chopped onions. Saute till the onion turns brown, add Corn flour or All purpose flour and stir vigorously.

* Add then Asafoetida (If using) and water / Stock used to blanch the leaves, add salt (& lemon juice if using it instead of tomato)
Let boil till it reduces a bit, then add the nicely ground Leaves mixture to the soup and continue boiling till it reduces and becomes thick

* When it reaches the consistency you like, add cumin powder , stir and add heavy cream and switch off the heat.

* Drizzle few drops of heavy cream before you serve it.

Stay warm and enjoy Winter šŸ™‚

Cheers
TN.

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