1 tbsp unsalted butter
1 tej patta
1 onion, finely chopped
1 clove garlic, finely chopped
1 bunch palak
¼ cup water, to blend
½ cup milk (low fat)
Salt to taste
½ tsp pepper, crushed
½ tsp sugar
1 tbsp corn flour
1 tsp fresh cream
Instructions ( 1 cup =255 ml)
Firstly, in a large kadai, add butter and tejpatta. Sauté till it turns aromatic.
Then, add finely chopped onions and garlic. Sauté till they turn golden brown.
Now, add palak leaves, carefully cut the stems of the spinach leaves before using it.
Now Sauté the entire thing on medium flame for a minute till it starts shrinking in size.
After that allow the mixture to cool down completely and remove the tej patta from it.
Now, transfer the mixture to blender and blend to smooth puree adding water as required. Then transfer the blended puri into a Kadai.
add half cup of milk,add salt and stir it. Now let the pury get boil.
Now, add crushed black pepper and sugar.
Further add corn flour paste and give a quick stir. To prepare corn flour paste, stir 1 tbsp of corn starch with ¼ cup water and make a paste out of it. Add it to the soup accordingly. Stir again and check the consistency. The more corn starch you add the more thick your soup will be.
Now pour the soup in serving bowl and top with fresh cream
Finally, enjoy the hot palak soup.