Paalak Shorba - An Indian twist to Spinach Soup

Rainy Sunday Evening, organic Spinach that's freshly plucked, and this at 5 PM. 

How would you want to have Spincah for Dinner?

Well, the choices are many! 
Spinach Rice for a sumptuous dinner, or Spinach Fritters - the humble and indulgent Palak Pakoras, or the healthy spinach soup!! 
And when the rains make you lazy, or rather make you admire nature that you do not want to leave your couch overlooking the outdoors, wouldn't it be great to have a recipe that's done in less than 30 minutes??! No, there's no magic wand that I possess, but just the want to eat healthy on a rainy day! :-D
So, then Soup/Shorba it is - in less than 30 minutes! 

Here's the recipe : 

What goes in: 

Spinach - 1 big bundle 
Onion - 1 chopped lengthwise 
Garlic - 5-6 cloves - chopped finely
Bay leaf - 1 
Peppercorns - 8-10 - crushed coarsely 
Green chilli - 1
Salt to taste
Oil or Ghee (Clarified Butter) - 1 tsp 


How you make it: 

1. Pick and wash the Spinach clean, two three times till the water is clear. 
   
2. Take a big vessel with some water and place the spinach in a colander in the vessel of boiling water, such that the colander doesnt touch the water. You might want yo use a colander with a stand, or a ring that sits in the bottom of the big vessel on which you can place the colander. Cover this vessel wit a lid.
3. Steam the spinach for about 7-8 minutes. Once done,
4. In the meanwhile, heat a saucepan, add oil/ghee. I used Ghee, it gives a nice rich taste. Once it is hot, add the crushed peppercorns and bay leaf.
   
    
5. Add the onions, ginger, garlic and chilli. Add some salt and saute till the onions are translucent. Once done, turn off the flame. 
6. In a blender, blend the sauteed onions and the steamed Spinach until fine. You might want to add some water to ensure it gets blended smoothly. 
   
7. Empty this blended mixture into the saucepan, add water - about 2 cups - you can really adjust the quantity of water. Add salt to taste. You might want to add pepper powder for an extra kick. 
8. Bring this to a boil. Shorba is ready! 
   

Notes : 

• Serve with a little ghee and piping hot! 
• Cheese lovers may add grated cheese. 
• This shorba doesnt have to be very thick, the cornflour thickener is not really needed.
• Skip the Ghee, use Oil for Vegan version

Spinach and Corn Veg Gravy

Its that time of the year when corn is seen everywhere in markets. A roasted corn-n-the-cob is an all time favourite, agree, but corn tastes great when teamed up with the right veggies too. Here is my version of the popular Spinach-Corn Veg gravy. I am a total fan of Spinach, (A Popeye fan too ;-)), and I can't thank God enough for this lovely green Vegetable! :-) 

Here's my recipe which generously serves 4

Ingredients: 

Spinach - atleast 2 bundles 
Corn - 3/4 - 1 cup, boiled (The indianised-american, yellow variety) 
Onions - 2 finely chopped
Garlic - 4 cloves, finely chopped
Kasuri methi - 2 tsp
Green Chillies - 3 nos
While Garam Masala - 

Cinammon - 2" sticks - 2 Nos

Cloves - 4 

Bay leaf - 1 

Powdered Garam Masala - 1 tsp 

Turmeric - 1 tsp

Chilli powder - 2 tsp ( as per taste) 

Salt - As per taste

Milk - 3tbsp 

Ghee - 2 tsp (Clarified Butter)

Cumin - 1 tsp 

Method: 

1. Clean and wash the spinach well. Steam it in a colander. This process should be timed well. Steam the spinach only for about 5 mins. Turn off the heat. 

2. Pressure cook the corn till tender. 

3. Let the spinach cool. A way of cooling it is to hold it under running water, or immerse in vessel full of cold water. In my opinion, this will sap the spinach of its nutrients, so Avoid this. Once spinach cools a bit, puree the spinach along with a handful of the boiled corn, kasuri methi and green chillies. The pureed corn will impart thickness to the gravy. Puree the corn first, adding the spincah later. Keep the spinach coarse. 

4. Take a skillet, and heat the ghee. Once hot, add the cumin. Add the whole garam masala and fry well. 

5. Add the garlic, saute for about a minute on low flame before it browns. Add chopped onions and saute till they are translucent. 

6. At this stage, add the turmeric, chilli powder and the garam masala. Ensure it mixes well. Add the boiled corn. Saute well ensuring it doesn't stick to the skillet. 

7. Finally add the pureed spinach-corn mixture. Add salt as per taste. Add some water to loosen the gravy. 

Let this simmer for a while. Add the milk. Let this cook for 7-8 mins. 

Spincah-corn veg gravy is ready. 

Goes well with hot Paratha/Chapathi. 

 (Recipe adapted from Tarla Dalal's collection) 

Some Notes: 

- I personally do not favour mixing Tomatoes and Spinach as it changes the colour and texture, and alters the rich spinach taste. Iron sources like spincah must be combined with Vit C sources, and a dash of lime can add that nice tangy flavour to this rich dish. ( Either avoid the milk or the lemon juice, we all know why... ;-) ) 

- If Spinach is coarsely pureed, it adds a nice texture.

- Kasuri Methi is dried Fenugreek leaves - adds a whole new flavour to spinach. 

- Milk is completely optional. 

- Add salt with caution, spinach contains sodium, so it will have some traces of salt.