INGREDIENTS
- ▢1 tbsp unsalted butter
- ▢1 tej patta / bay leaf
- ▢¼ onion (finely chopped)
- ▢1 clove garlic (finely chopped)
- ▢1 bunch palak / spinach leaves
- ▢¼ cup water (to blend)
- ▢½ cup milk
- ▢salt to taste
- ▢½ tsp pepper (crushed)
- ▢½ tsp sugar
- ▢1 tbsp corn flour
- ▢1 tsp fresh cream
INSTRUCTIONS
- firstly, in a large kadai, add butter and tej leaf. saute till it turns aromatic.
- furthermore, add finely chopped onions and garlic. saute till they turn golden brown.
- additionally, add palak leaves. make sure to cut the stem and clean before you use.
- saute on medium flame for a minute till they shrink in size.
- furthermore, allow to cool completely and remove bay leaf.
- transfer the mixture to blender and blend to smooth puree adding water as required.
- now further transfer the blended puree to the same kadai.
- also add half cup of milk.
- add salt and give a good mix.
- furthermore, get the puree to boil.
- add crushed black pepper and sugar.
- also add corn flour paste and give a quick stir. to prepare corn flour paste, stir 1 tbsp of corn starch with ¼ cup water and make a paste out of it. add it to the soup accordingly. stir again and check the consistency. the more corn starch you add the more thick your soup will be.
- then pour the soup in serving bowl and top with fresh cream
- finally, enjoy the piping hot palak soup.
