Ingredients
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2 medium bunches spinach, washed and stemmed
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2 tablespoons butter, at room temperature
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3 black cardamom pods
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2 whole cloves
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1-inch (2½-cm) cinnamon stick
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2 tablespoons maida (refined flour) or pastry flour
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3-inch (7½-cm) piece fresh ginger, minced
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2 cloves garlic, minced
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1 medium onion, finely chopped
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4 or 5 whole black peppercorns
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4 bay leaves
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1 teaspoon table salt
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¼ teaspoon ground white pepper
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1 teaspoon ground roasted cumin
Directions
Steps
|
1
Done
3
|
Place a deep nonstick saucepan over high heat, add 2 cups (400 ml) water, and bring to a boil. |
|
2
Done
3
|
Place the same deep nonstick saucepan over medium heat, add the butter, and let it melt. |
|
3
Done
5
|
Add the ginger, garlic, and onion, and sauté for about 5 minutes. |
|
4
Done
10
|
Add the peppercorns, bay leaves, salt, white pepper, cumin, and 5 cups (1 liter) water, and stir. |
|
5
Done
|
Pour into a strainer set over another deep nonstick saucepan; discard the solids. |
|
6
Done
5
|
Place over medium heat and cook for 4 to 5 minutes. |
|
7
Done
|
Ladle into individual soup bowls and serve piping hot. |
