Narangi Shorba with Spinach Visually lovely, this orange and green coloured shorba is a powerhouse of nutrition too. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Mar 2017 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Fresh orange juice, Carrots Cuisine Indian, , , , Course Soups Prep Time 11-15 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Narangi Shorba with Spinach 1 cup Fresh orange juice 3 medium Carrots roughly chopped 500 grams Red pumpkin (bhopla/kaddu) roughly chopped 10-12 Spinach leaves (palak) finely shredded and deep fried 2 tablespoons Oil 1 medium Onion roughly chopped 2 Green chillies chopped to taste Salt 1/2 teaspoon Garam masala powder 1 teaspoon Sesame seeds (black) toasted 1/2 teaspoon Fresh cream Method Heat oil in a pressure cooker, add onion, carrots, pumpkin, green chillies, salt and garam masala powder and mix. Add 3 cups water and mix. Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out. Open the cooker when pressure reduces, strain the stock into another bowl and reserve. Cool the solids and transfer into a mixer jar. Add orange juice and blend into a smooth puree. Transfer the reserved stock and puree into the cooker, adjust salt and bring to a boil. Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot. Nutrition Info Calories 879 Carbohydrates 75.8 Protein 15.3 Fat 57.1 Other Fiber Vitamin C- 158mg #Carrots #Fresh cream #Fresh orange juice #Garam masala powder #Green chillies #Oil #Onion #Red pumpkin (bhopla/kaddu) #Salt #Sesame seeds (black) #Spinach leaves (palak) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article