Broccoli And Toasted Pinenut Shorba

Ingredients

• 1 large broccoli
• 1/2 cup pine nuts(chilgoza)
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 medium onion, sliced
• 2 green chillies slit
• Salt to taste
• 1 teaspoon garam masala powder
• 1 teaspoon lemon juice
• 1/2 cup cream

Method

1. Broil pine nuts and break them into two. Heat butter in a deep pan, add cumin seeds. When cumin seeds start to change their colour, add sliced onions and green chillies.
2. Stir-fry for a minute. Add broccoli florets and toss them for half a minute. Add salt, garam masala powder and five cups of water. Bring it to a boil.
3. Reduce heat and simmer for three minutes. Pass the mixture through a strainer and blend the broccoli in a blender or a mixer to a smooth paste. Add cooking liquor, return to heat.
4. Bring it to a boil. Stir lemon juice into the shorba. Remove from heat and stir in fresh cream. Serve hot garnished with a generous portion of toasted pine nuts.

Nutrition Info