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
• ½ 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.