Ingredients:
Spinach Leaves – 500 gms
Olive Oil – 1 tblsp
Garlic – 1 tsp, chopped
Butter – 2 tblsp
Cumin Seeds – 1 tsp
Maida – 2 tblsp
Ginger – 5 tsp, chopped
Black Peppercorns – 1/2 tsp
Bay Leaves – 4
Salt – 1 tsp
White Pepper Powder – a pinch
Vegetable Stock – 7 to 8 cups
Method:
1. Wash the spinach leaves thoroughly and chop fine. Keep aside.
2. Heat oil in a small pan.
3. Saute the garlic over low heat for 3 minutes till dark brown.
4. Drain and set aside.
5. Melt butter in a pan over low heat and add the cumin.
6. When they splutter, add the maida.
7. Cook over low heat, stirring all the time, till it starts to sizzle.
8. Add the spinach, garlic and ginger.
9. Saute for a few minutes.
10. Add black peppercorns and bay leaves.
11. Stir again.
12. Add salt, white pepper powder and vegetable stock.
13. Allow it to simmer for 20 minutes.
14. Strain the stock into a fresh pan.
15. Grind the others to a fine puree and pour into stock.
16. Place pan over moderate heat.
17. Simmer for about 6 minutes.
18. Remove and serve hot.
