Ingredients with Measurements:
- 1 cup spinach leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- 3 cups water
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pot over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onion, minced garlic, and grated ginger. Saute until the onions turn translucent.
4. Add chopped tomatoes and cook until they turn soft.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
6. Add chopped spinach leaves and cook until they wilt.
7. Add water and salt to taste. Mix well.
8. Bring the mixture to a boil and then reduce the heat to low.
9. Cover the pot and let the shorva simmer for 15-20 minutes.
10. Turn off the heat and let the shorva cool down.
11. Blend the shorva in a blender until smooth.
12. Transfer the shorva back to the pot and heat it over low heat for 5-10 minutes.
13. Serve hot.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 6g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Spinach can be substituted with kale or collard greens.
- Oil can be substituted with ghee or butter.
Variations:
- Add cooked lentils or chickpeas to make it a more filling meal.
- Add cream or coconut milk for a creamier texture.
- Add diced potatoes or carrots for more vegetables.
Tips and tricks:
- Make sure to wash the spinach leaves thoroughly to remove any dirt or debris.
- Use fresh spices for the best flavor.
- Adjust the amount of water to your desired consistency.
Storage instructions:
- Store the shorva in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shorva in a pot over low heat until heated through.
Presentation ideas:
- Serve the shorva in a bowl with a dollop of yogurt and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Yogurt
- Lemon wedges
Pairings:
- Naan bread
- Rice
- Roti
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
Troubleshooting advice:
- If the shorva is too thick, add more water to thin it out.
- If the shorva is too thin, let it simmer for a longer time to thicken it.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store the shorva in the refrigerator to prevent spoilage.
Food history:
- Shorva is a traditional soup from Central Asia and the Caucasus region.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve the shorva as a starter or as a main dish.
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Region: Indian