RCI-SP.002.0144.001
Palak Aur Kali Mirch Ka Soup
right|Name of the Recipe
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- spring Onion paste1 tbsp
- 1 tbsp
- vegetable/ chicken stock350 ml
- blanched spinach leaves½ kg
- 1 unit
- 1 unit
- 1 unit
- whipped curd250 ml
- 2 tbsp
- 1 unit
- 2 unit
- deseeded tomatoes½ kg
- 1 tsp
- gm red bell peppers- seeded and chopped250 unit
- 2-3 tbsp
Method
1
Heat oil in a medium saucepan over medium heat, then add the bay leaf and star anise and sauté for 1-2 minutes until fragrant.
2 minutes
2
Add the finely chopped onion to the pan and cook, stirring occasionally, until softened and translucent.
5 minutes
3
Sprinkle the flour over the onion mixture and stir continuously to form a light roux, cooking for about 2 minutes to remove the raw flour taste.
2 minutes
4
Stir in the tomato puree and cook for 2-3 minutes, mixing well to combine with the roux base.
3 minutes
5
Add enough water or light stock to achieve a clear broth consistency, then bring the soup to a gentle simmer, stirring to prevent lumps.
5 minutes
6
Add the fresh spinach leaves to the simmering broth and cook until wilted and tender, then season generously with freshly ground black pepper, nutmeg, and salt.
4 minutes
7
Remove the bay leaf and star anise, then strain or blend the soup to your desired consistency for a refined, clear finish.
3 minutes
8
Ladle the soup into serving bowls and finish each portion with a swirl of cream and an extra pinch of freshly ground black pepper before serving hot.
2 minutes