Blanch the Spinach:
Wash the spinach leaves thoroughly.
Blanch them in boiling water for 2 minutes, then immediately transfer to an ice water bath to retain the green color. Drain and set aside.
Prepare the Onion Mixture:
Heat butter in a pan. Add cumin seeds, cloves, and a bay leaf. Saut for a few seconds.
Add grated ginger, minced garlic, and chopped green chilies. Stir until fragrant.
Add the chopped onion and saut until soft and golden.
Stir in red chili powder, garam masala, and salt. Mix well and turn off the heat.
Blend the Shorba:
In a blender jar, combine the blanched spinach, sauted onion mixture, milk, and mint leaves.
Blend until smooth.
Strain the puree through a fine strainer for a silky texture.
Cook the Shorba:
In the same pan used for sauting the onions, pour the strained spinach puree.
Cook on medium heat until it comes to a gentle boil, stirring occasionally.
Add Tempering:
Heat ghee in a small pan. Add cumin seeds, chopped garlic, and a pinch of red chili powder.
Cook until the garlic turns golden.
Pour most of this tempering directly over the boiled spinach soup in the pot, saving a small portion for garnishing.
Assemble and Serve:
Ladle the hot spinach shorba into serving bowls.
Garnish each bowl with a drizzle of fresh cream and the reserved tempering as per taste.
Sprinkle ground pepper and chili flakes for added flavor.
Serve hot with butter-toasted sourdough bread slices on the side
