Chicken and Palak Soup Recipe


Ingredients:

  • 1 tbsp Ghee
  • 2 tsp Cumin seeds
  • 8 Curry leaves, torn
  • 250 ml Boiling Water
  • 1 tbsp Ginger, grated
  • 1 tsp ground Turmeric
  • 2 tsps Coriander seeds
  • tsp Fenugreek seeds
  • 1.25 litres Chicken stock
  • 2 pods of Garlic, crushed
  • 300 gms Onions, chopped
  • 2 tsp Black Mustard seeds
  • 400 gms Potatoes, chopped
  • 2 tbsp Tamarind concentrate
  • 2 dried Red Chillies, chopped
  • Tiny pinch Asafoetida powder
  • 1 kg Spinach, rougly chopped
  • 100 gms Coconut Milk powder
  • 200 gms Masoor daal (Red Lentils), rinsed, drained

Method:

  1. Cook cumin and coriander seeds, stirring, in dry frying pan until fragrant. Blend to process, untill crushed.
  2. Heat ghee in a large pan, cook onions, ginger, chillies, leaves, mustard and fenugreek, stirring, until onions are browned lightly.
  3. Add crushed spices, turmeric and asafoetida, cook stirring, 1 minute.
  4. Add that potatoes and stock to pan; bring to boil then simmer, covered, about 15 minutes or untill potatoes are tender. Stir in spinach, cook 2 minutes.
  5. Using a handheld mixer, blend soup mixture until pureed.
  6. Add tamarind and blended coconut milk powder and water, stir until soup is thoroughly heated through.


Tip: If you want to avoid using colour in tandoori chicken, use lemon juice mixed with turmeric instead.



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