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Palak Badam Shorba Yum
Palak Badam Shorba
Course soups stews
Cuisine north indian
Prep Time
45 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 3 cups Spinach – frozen (or 6~8 cups fresh chopped spinach)
  • 1 Onion – small, chopped
  • 1 ~ 2 Green Chili – chopped
  • 2 cloves Garlic – , finely minced
  • 2 tbsp Almond butter – (or soak 3tbsp almonds in warm water for 30 minutes and grind to a smooth paste)
  • 2 tbsp Lemon juice
  • to taste Salt Pepper &
Course soups stews
Cuisine north indian
Prep Time 45 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 3 cups Spinach – frozen (or 6~8 cups fresh chopped spinach)
  • 1 Onion – small, chopped
  • 1 ~ 2 Green Chili – chopped
  • 2 cloves Garlic – , finely minced
  • 2 tbsp Almond butter – (or soak 3tbsp almonds in warm water for 30 minutes and grind to a smooth paste)
  • 2 tbsp Lemon juice
  • to taste Salt Pepper &
Palak Badam Shorba
Instructions
  1. Heat 1tbsp butter or ghee and 2tsp oil in a saucepan, add garlic and cook till fragrant. Next add green chilies and onions; cook till onions turn translucent, about 3~4 minutes.
  2. Next add spinach. If using frozen spinach, then add 1cup of water and bring it to a boil. Lower the heat and simmer till the soup thickens a little bit. Add more water if the soup gets too thick.
  3. Using an immersion blender and grind till smooth. Alternately transfer the contents to a blender and grind until smooth.
  4. Return soup to pan and cook on low heat. Add almond butter and season with salt and pepper. Mix well and cook till the soup thickens a little bit. Finally stir in the lemon juice and remove from heat. Serve hot with some chopped almonds on top as garnish.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 47.

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