Palak shorba | Spinach soup recipe | Learn how to make creamy palak shorba with step by step method or video. Palak shorba is a Punjabi recipe. Shorba is also called soup because of its consistency. It is not too thick or not too thin. You can serve this palak shorba with rice or plain roti, naan. I love my spinach shorba with some soft homemade cottage cheese(paneer). Cottage cheese enhances the flavor of this recipe. But traditionally, it is made without paneer.
Punjab is the region or state, where you found plenty of farms. That’s why Punjab is also knowns as the land of luxuriance. Its fields are full of green vegetables or pulses, and people use these wholesome and healthy farm products in their daily meals. The most famous meal of Punjab are sarso ka sag, makke ki roti, lassi, pinni, etc. they use a lot of leafy vegetables and this one is also made with spinach.
What is palak shorba?
Palak or spinach shorba is a fresh, creamy, and a little bit spicy recipe that can be served as a curry or as a soup. Palak shorba is made with fresh blanched spinach.it also includes mint leaves for freshness, but I don’t like the mint flavor. So I skip that process, you can add them. And its vibrant green color gives a lovely hue to your dish and makes the dish attractive. Spinach is full of iron and other nutrients. Incorporate these beautiful veggies in your meal.
Further, we have to add some green chili and make a smooth puree of this. Then seasoned it with some salt and pepper. Add some fresh cream or milk to it. And after cooking, add some lemon juice and some paneer. That’s it, it is ready to serve. You can serve this with rice or roti. This is a perfect vegan recipe and also healthy because it contains only 1 tablespoon of ghee. You can also truncate the oil quantity.
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Recipe video
Ingredients
- 500 grams of spinach
- 2 to 3 green chilies
- 4 to 5 mint leaves(optional)
- 5 to 7 garlic cloves
- 1-inch ginger
- 1 teaspoon black pepper
- 1/2 tbsp salt
- 2 to 3 tablespoons fresh cream
- 50 to 70 ml of milk
- 1 to 2 teaspoon lemon juice
- 150 grams of cottage cheese/paneer
- 1 tablespoon ghee/clarified butter
How to make palak shorba with soem paneer?
First, take some spinach leaves. Wash them with water.
Take some water and boil them on high flame. Then blanch the spinach leaves for about 4 to 5 minutes. Do not over boil the leaves unless you lose their bright green color.
When the leaves are cooked then remove them from the water and wash them with cooled tap water at once and leave it for further use.
when the leaves cool down then add green chili, mint leaves and make a smooth puree with the help of a blender.
Now, crush some ginger and garlic. And some black pepper.
Take a pan. Add 2 tbsp ghee. Saute the crushed ginger garlic for 30 to 50 seconds on a low flame. Do not burn the garlic.
After that, remove it from heat and again crush it in a mortar pastel.
In remaining ghee, add spinach puree and cook on low flame for 4 to 5 minutes. Add salt.
Then add crushed ginger, garlic. Add black pepper. You can adjust the salt as per your taste.
Add milk or cream. Stir well for 30 seconds. Then cook for 2 to 3 minutes on low flame.
Add paneer if you like. Otherwise, you can skip this.
Cook them for 3 to 4 minutes on low flame.
After that, add lemon juice and mix well. It is time to turn of the heat.
Palak shorba is ready to serve. Garnish it with some cream. Serve warm with naan, roti, paratha. You can also store it in the refrigerator for a day.
