Palak Shorba Recipe

• 1 tbsp Ghee
• ¼ tsp Cumin Seeds
• 1 Red Onion (chopped)
• 1½ tsp Ginger Root (grated)
• 1 Medium Turnip (chopped)
• 1/4 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• Salt (to taste)
• 2 cup Vegetable Stock
• 1 lb Spinach (frozen/ fresh) (chopped)

• Take a pan and heat ghee in it. Put cumin seeds in it and fry, till they start emitting a fragrance.
• Add turnip, ginger and onion, mix well and sauté for 5 minutes, on medium heat.
• Put turmeric, salt and red chili powder and saute again.
• Now, add vegetable stock to it, cover the pan and let it cook for about 20 minutes, on low heat, so that the turnips become soft.
• Proceed further by adding spinach and cooking the shorba for 5- 8 minutes.
• Remove the pan from the heat and make a puree of it, using hand blender, in batches.
• Transfer it back to the pot and heat again.
• Serve hot.