Ingredients:
1 tbsp Ghee
1/4 tsp Cumin Seeds
1 Red Onion (chopped)
11/2 tsp Ginger Root (grated)
1 Medium Turnip (chopped)
1/4 tsp Turmeric Powder
1/4 tsp Red Chili Powder
Salt (to taste)
2 cup Vegetable Stock
1 lb Spinach (frozen/ fresh) (chopped)
Method;
Take a pan and heat ghee in it. Put cumin seeds in it and fry, till they start emitting a fragrance. Add turnip, ginger and onion, mix well and sauté for 5 minutes, on medium heat. Put turmeric, salt and red chili powder and saute again. Now, add vegetable stock to it, cover the pan and let it cook for about 20 minutes, on low heat, so that the turnips become soft. Proceed further by adding spinach and cooking the shorba for 5- 8 minutes. Remove the pan from the heat and make a puree of it, using hand blender, in batches. Transfer it back to the pot and heat again. Serve hot.
1 tbsp Ghee
1/4 tsp Cumin Seeds
1 Red Onion (chopped)
11/2 tsp Ginger Root (grated)
1 Medium Turnip (chopped)
1/4 tsp Turmeric Powder
1/4 tsp Red Chili Powder
Salt (to taste)
2 cup Vegetable Stock
1 lb Spinach (frozen/ fresh) (chopped)
Method;
Take a pan and heat ghee in it. Put cumin seeds in it and fry, till they start emitting a fragrance. Add turnip, ginger and onion, mix well and sauté for 5 minutes, on medium heat. Put turmeric, salt and red chili powder and saute again. Now, add vegetable stock to it, cover the pan and let it cook for about 20 minutes, on low heat, so that the turnips become soft. Proceed further by adding spinach and cooking the shorba for 5- 8 minutes. Remove the pan from the heat and make a puree of it, using hand blender, in batches. Transfer it back to the pot and heat again. Serve hot.
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