Palak soup is an Indian dish traditionally prepared with Indian spinach (palak) and Indian flour (maida), and is vegetarian-friendly. Serve palak soup in cold weather. Palak soup serves well as an appetizer to your favorite curry recipe, or consider serving palak soup on its own with fresh garlic naan and rice.
Instructions
Prepare the Spinach (Palak)
1. Wash the spinach leaves thoroughly. Dispose of stems.
2. Heat 1 tbsp. butter and onion slices in pressure cooker until onions are soft and transparent.
3. Add green chilies, cinnamon and cloves.
4. Add spinach and sugar and cook for about 2 minutes. Leaves should begin to wilt when ready.
5. Add water and ginger. Stir well, then cover and set the weight of the pressure cooker to boil spinach mixture for about 7 to 10 minutes, or until the first whistle. Remove from heat and allow pressure to escape.
6. Once cooled, remove all whole spices from the spinach. Drain spinach and set aside water. Puree spinach in a blender until smooth.
Prepare the Sauce
7. Melt 1 tbsp. butter in a medium saucepan. Add flour and cook for about 2 minutes until flour turns golden in color.
8. Remove from heat and mix in 1 cup milk.
9. Return to heat and simmer/stir until it reaches a thick, creamy consistency free of chunks.
Finish the Soup
10. Heat drained water and spinach puree in a separate saucepan on medium for 2 to 3 minutes.
11. Add sauce mixture slowly once spinach reaches a boil. Continue to cook until it reaches a thick, , roughly 4 to 5 minutes.
12. Garnish with fresh cream, salt and pepper and croutons. Serve.
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