Serves 4 as Soup.
Palak shorva/shorba, adapted from a recipe from Julie Sahni's Classic Indian Cooking. Minus the milk, cream, and extra chicken broth, this would probably make a very nice palak paneer.
- 4 T ghee
- 2 c yellow onions, thinly-sliced
- 2 tsp garlic, minced
- 1 tsp ground cumin
- 1/4 tsp each ground cloves, nutmeg, black pepper
- 4 c chicken broth
- 1/2 c rice, cooked
- 1 lb frozen chopped spinach, mustard greens, etc., thawed
- 1 c milk
- 1/4 c heavy cream
- Kosher salt, lemon juice, and thinly-sliced lemon
Blend rice and a cup of broth in the blender until smooth. Add thawed/wilted spinach (and/or other greens), onion mixture, and as much broth as needed to blend to a smooth puree.
Add the spinach puree, remaining broth, milk, cream, and salt to a saucepan and heat through. Season as needed with salt, lemon juice, and/or black pepper. Garnish with lemon slices if desired.
One may, of course, make this with fresh greens. Mustard greens and spinach make a particularly nice combination. Boil the greens in salted water until tender, shock in cold water, drain well, and then proceed with the recipe.
Keywords: Indian, Soup, Vegetables
( RG2128 )