Gajar Shorba With Crisp Spinach And Toasted Sesame Recipe - Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots(गाजर), Fresh spinach leaves (palak)(ताज़ा पालक)

Cuisine : Hyderabadi

Course : Soup

Gajar Shorba With Crisp Spinach And Toasted Sesame

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Gajar Shorba With Crisp Spinach And Toasted Sesame checkout Spiced Carrot Soup Shots , Home-Style Mixed Vegetable Soup , Carrot And Almond Soup , Carrot And Coconut Shorba . You can also find more Soup recipes like Turai Rice Soup Curry, Carrot, Sweet potato and Lentil Soup, Tomato And Paneer Soup, Hot And Sour Vegetable Soup. Or try out these recipes from Hyderabadi Cuisine like Dahi Ke Kebab, Ananas Ka Meetha, Khubani Ka Meetha, Korma Bahadur Shahi.

Gajar Shorba With Crisp Spinach And Toasted Sesame Recipe - How to make Gajar Shorba With Crisp Spinach And Toasted Sesame

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Carrots grated5 medium

  • Fresh spinach leaves (palak) shredded2 cups

  • Sesame seeds (til) toasted 4 teaspoons

  • Butter 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Garlic chopped 4 cloves

  • Ginger chopped 1 inch piece

  • Vegetable stock 4 cups

  • Potato boiled and mashed 1

  • Black peppercorns crushed 2 teaspoons

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger and carrots.

Step 2

Add one cup stock and cook till the carrots are soft. Remove from heat, cool and puree. Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.

Step 3

Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer.

Step 4

For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp. Drain on absorbent paper.

Step 5

Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds. Serve immediately.

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