Clean and wash spinach leaves thoroughly under running water. Blench the leaves in five to six cups of boiling hot water for two to three minutes. Drain refresh in cold water and puree them in a mixer.
Peel, wash and finely chop ginger, garlic and onion.
Heat butter in a deep pan. Add black cardamoms, cloves, cinnamon, refined flour and saute for two to three minutes.
Add ginger, garlic, onion and continue to saute for about five minutes.
Add peppercorns, bay leaves, salt, white pepper powder, roasted cumin powder and five cups of water. Stir and simmer for ten minutes stirring at intervals.
Strain the stock. Add spinach puree to the strained stock and mix well.
Cook for four to five minutes. Serve piping hot. |
