Narangi Shorba with Spinach

" frameborder="0" allowfullscreen>

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

1. 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.
2. 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.
3. Transfer the reserved stock and puree into the cooker, adjust salt and bring to a boil.
4. Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot.

Nutrition Info