• ▢1 tbsp unsalted butter

  • ▢1 tej patta / bay leaf

  • ▢¼ onion (finely chopped)

  • ▢1 clove garlic (finely chopped)

  • ▢1 bunch palak / spinach leaves

  • ▢¼ cup water (to blend)

  • ▢½ cup milk

  • ▢salt to taste

  • ▢½ tsp pepper (crushed)

  • ▢½ tsp sugar

  • ▢1 tbsp corn flour

  • ▢1 tsp fresh cream


  • firstly, in a large kadai, add butter and tej leaf. saute till it turns aromatic.

  • furthermore, add finely chopped onions and garlic. saute till they turn golden brown.

  • additionally, add palak leaves. make sure to cut the stem and clean before you use.

  • saute on medium flame for a minute till they shrink in size.

  • furthermore, allow to cool completely and remove bay leaf.

  • transfer the mixture to blender and blend to smooth puree adding water as required.

  • now further transfer the blended puree to the same kadai.

  • also add half cup of milk.

  • add salt and give a good mix.

  • furthermore, get the puree to boil.

  • add crushed black pepper and sugar.

  • also 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.

  • then pour the soup in serving bowl and top with fresh cream

  • finally, enjoy the piping hot palak soup.

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