1. Combine potato, onion, green chili and all the powders and ginger.
2. Add stock and simmer till potato is well cooked.
3. Add spinach, coriander and mint leaves.
4. Simmer for 10 more minutes.
5. Cool the mixture.
6. Discard ginger and blend in a mixer.
7. Add salt and pepper to taste.
8. Just before serving, melt the butter and fry sha jeera for few seconds and add to shorba.
9. Heat thoroughly and serve garnished with lime slices.

Serves: 6-8