Spinach Soup

Spinach Soup

2 medium bunch fresh spinach

2 tbsp unsalted butter

4 garlic Cloves (chopped)

1 bay leaf

1½ cup milk

1 medium onion (finely chopped)

2 tbsp fresh cream

1/4 tsp white pepper powder

Salt to taste

Method:

Blanch the spinach leaves and immediately dip the spinach leaves into cold water to arrest further cooking. Drain and chop the spinach leaves, keep aside. Heat the butter in the pan and add bay leaf, garlic and chopped onion. Sauté till the onion becomes soft and translucent. Add the chopped spinach leaves and sauté for 3-4 minutes or till the leaves turn soft . Stop cooking and cool the mixture. Remove the bay leaf and puree the mixture into the blender to make a smooth paste, add 1½cup milk while blending. Add extra milk to adjust the consistency of the soup. Pour the mixture again in the pan and let it come to a boil, add salt as per taste and simmer the soup for 2-3 minutes. Add fresh cream. White pepper and give it a stir. Serve warm.

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Kadhai Paneer

Ingredients:

200 gms Fresh Paneer cut into cubes

2 Onions finely chopped

3 Tomatoes finely chopped

1 Capsicum chopped (square)

1 tsp Ginger garlic paste

1 “piece Cinnamon

2 Cardamom

2 cloves

2 tsp Coriander seeds

2 Dry Red chillies

1 tsp Cumin seeds

1 Bay leaf

1 tsp Red Chilly powder

1/4 tsp Turmeric powder

2 tbsp chopped Coriander leaves

2 tsp Dry Fenugreek leaves [kasturi meethi)

2 tbsp Ghee or Refined Oil

Salt to Taste

 Method:

Dry roast the following and grind into a fine powder: cinnamon, cardamom, cloves and dry red chillies. Heat ghee in a pan and add cumin seeds and allow it to splutter, now add bay leaf, chopped onion and ginger garlic paste and saute till the onions are golden in colour. Add the chopped tomatoes and saute for 3-4 minutes till the tomatoes are soft. Now add capsicum, red chilly and turmeric powder and 1/4 cup of water, stir the mixture. Cover and cook till the capsicum are soft. Now add the cubed paneer, coriander leaves, ground spices and mix well. Add 1/4 cup water and stir well. Cover again and cook on low heat for another 5-7 minutes. Now add the dry fenugreek leaves and stir well, close the lid till serving. Serve hot.

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