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Spinach and Potato Soup
Method
- Heat butter in a heavy based pan.
- Add garlic and ginger and stir fry till fragrant.
- Stir in green chili and spinach.
- Cook stirring till spinach is wilted.
- Add potatoes, stock and salt.
- Simmer till the potatoes are cooked.
- Meanwhile heat the oil (very hot) and deep fry paneer cubes till they just begin to colour.
- Drain on kitchen paper.
- Cool the potato mixture and blend till smooth.
- Stir in the milk and heat thoroughly without allowing it to boil.
- Serve the soup hot, garnished with paneer cubes.
Ingredients:
spinach - 250 gm, chopped
potatoes - 200 gm, peeled and chopped
vegetable or chicken stock - 1 � litre
paneer - 100 gm, cut into 1 cm cubes
butter - 2 tbsp
garlic - 1 tsp, chopped
ginger - 1 tsp, chopped
green chili - 1, small
milk - 250 ml
oil to deep fry
salt to taste
spinach - 250 gm, chopped
potatoes - 200 gm, peeled and chopped
vegetable or chicken stock - 1 � litre
paneer - 100 gm, cut into 1 cm cubes
butter - 2 tbsp
garlic - 1 tsp, chopped
ginger - 1 tsp, chopped
green chili - 1, small
milk - 250 ml
oil to deep fry
salt to taste
RECIPES BY CHANDRI BHAT
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