- 200 Gms Fresh Spinach (roughly chopped)
- 2-inch Ginger (roughly chopped)
- 6-8 Garlic Cloves (roughly chopped)
- 1 Black Eliachi
- 3 Medium-Spicy Green Chillies (chopped)
- 50 Gms Fresh Basil Leaves
- 6-8 Coriander Stems
- 1 Medium-sized Onion (finely chopped)
- Butter (for tempering)
- 1 Tbsp Oil (for tempering)
- 1 Tsp Cumin Seeds
- 1 Bay Leaf
- Salt to Taste
- 1/4 Tsp Coriander Powder
- 1/2 Cup Fresh Creme (whisked)
- 1 Cup Water
Prep: 10 minutes
Cooking: 10 minutes
- In a pan, heat butter and oil on a slow flame (oil helps to stop the butter from burning). Add cumin seeds, bay leaf and black elaichi and let it temper.
- Next, add ginger, garlic and green chillies. Sauté till you get the aroma. Then add the onions and fry till translucent followed by rinsed spinach. Sautee. Add water to the mixture and open cook for 5 to 7 minutes.
- Now add coriander stems, salt and coriander powder. Mix well and let it cook for 2 more minutes. Allow the mixture to cool and blend with fresh basil into a fine puree.
- Strain the mixture using a soup strainer and add lukewarm water if the consistency is too thick.
- Pour the mixture in a pan and add whisked fresh creme to it and bring it to a boil.
- Garnish with a fresh spring of basil and serve hot.