Ingredients

• Spinach : 2 bunches
• Cinnamon : 1 inch stick
• Oil : 2 tbsp
• Bay Leaves : 2
• Black Cardamom : 2
• Cloves : 3 – 4
• Black Peppercorns : 4-5
• Cumin Seeds : 1/2 tsp
• Onion Chopped : 1
• Ginger Chopped : 1 inch
• Maida : 2 tbsp
• Salt to taste
• Garam Masala : 1/4 tsp
• Lemon Juice : 1 tbsp
• Fresh Cream : 2 tbsp
  (optional for garnishing)

 

Method

Break the stem of Spinach Leaves and properly blanch it in plenty of water. Drain the water and refresh it in cold water.

Simultaneously heat the oil in pan and add Bay Leaves, Cinnamon, Black Cardamoms, Cloves, Black Peppercorns (all spices from ingredients above) and saute for a minute.

Add cumin seeds and when they begin to change colour, add onion and sauté for two minutes.

Put the blanched spinach leaves in a blender and blend with some water.

Add ginger to the pan and saute. Add some refined flour and stir.

Add spinach puree and enough water to correct the consistency.

Add salt and bring the mixture to a boil. Add garam masala powder and lemon juice.

Mix and strain.

Serve piping hot. You can also serve with a dash of cream.