Total Time
1hr
Prep 30 mins
Cook 30 mins

This is the famous Indian chef Sanjeev Kapoor's recipe from the Young Times magazine. Enjoy!

Ingredients Nutrition

Directions

  1. Cool the blanched almonds.
  2. Peel them and cut into slivers.
  3. Roast till they turn golden.
  4. Keep aside.
  5. Heat oil in a pan.
  6. Add bayleaf, onion, garlic and black peppercorns.
  7. Saute for a minute.
  8. Toss in the shredded spinach, reserving some for garnish.
  9. Saute the shredded spinach that's in the pan for 5 minutes.
  10. Add 3 cups of water, salt and the roasted cumin powder.
  11. Bring the mixture to a boil.
  12. Remove from heat and strain.
  13. When the mixture has slightly cooled, puree the spinach in a blender.
  14. Now, transfer the puree to the pan and mix in the cooking liquid.
  15. Stir in the skimmed milk and check for the seasoning.
  16. Bring the mixture to a boil.
  17. Now, place the shredded spinach leaves in individual bowls.
  18. Pour the hot soup over this.
  19. Garnish with almond slivers.
  20. Serve immediately!

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