Ingredients
• Spinach 1 bunch
• Oil 1 tablespoon
• Cinnamon 1 inch stick
• Black peppercorns 15-20
• Cloves 5
• Black cardamom 3
• Bay leaves 2
• Ginger,finely chopped 2 tablespoons
• Garlic,finely chopped 1 tablespoon
• Onion ,finely chopped 1 medium
• Green chilli,chopped 1
• Bottle gourd (lauki/doodhi) 1/4
• Carrot 1/2 medium
• Salt to taste
• Milk 1 cup
• Black pepper powder a pinch
Method
Heat oil in a non stick pan. Add cinnamon, black peppercorns, cloves, black cardamoms, bay leaves, ginger and garlic and sauté. When garlic turns light brown, add onion and sauté. Add green chilli and mix.
Cut bottle gourd and carrot into small cubes and add. Roughly chop spinach and add. Sauté for a minute and add 5 cups water. Add salt and mix well. Cover and cook for 8-10 minutes.
Add milk and mix and let the mixture comes to a boil. Cool slightly, transfer into a mixer jar and grind into a paste.
Strain this mixture into a bowl. Transfer it back into the pan and bring it to a boil.
Transfer shorba into a serving bowl, sprinkle some black pepper powder and serve hot.
Heat oil in a non stick pan. Add cinnamon, black peppercorns, cloves, black cardamoms, bay leaves, ginger and garlic and sauté. When garlic turns light brown, add onion and sauté. Add green chilli and mix.
Cut bottle gourd and carrot into small cubes and add. Roughly chop spinach and add. Sauté for a minute and add 5 cups water. Add salt and mix well. Cover and cook for 8-10 minutes.
Add milk and mix and let the mixture comes to a boil. Cool slightly, transfer into a mixer jar and grind into a paste.
Strain this mixture into a bowl. Transfer it back into the pan and bring it to a boil.
Transfer shorba into a serving bowl, sprinkle some black pepper powder and serve hot.
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