A hot bowl of shorba is all that it takes to feel warm, cozy on a cold winter evening. Comforting to the soul, ‘Subz Badam ka Shorba’ is a rich, velvety broth that leaves you asking for more. Made by putting roughly chopped vegetables and aromatics in a pot of simmering water, the broth becomes creamy and velvety when we add a fine paste of blanched almonds that were soaked overnight. Once cooked on slow flame, one can finish it elegantly with finely chopped coriander leaves and a dollop of fresh cream. Serve it as an appetising starter to kick off a beautiful gastronomical evening.
Process
FOR KOFTA
- Grate cottage cheese and add sugar,salt,cardamom powder and refined flour.
- Rub and kneed a smooth dough of cottage cheese by mixing all of the above mentioned ingredients.
- Divide the dough into small equal size balls.
FOR STUFFING
- Take a pan and blanch spinach.After blanching chop spinach.
- Take a thick bottom pan and put oil into it.
- Now add cumin and wait till crackel. After that add chop spinach and saute it.
FOR FRYING
- Take cottage cheese balls and stuff sauteed spinach into it.
- Take cottage cheese balls and coat it with almonds flakes
- Take oil in a pan and deep fried the koftas till it get golden brown in colour.
FOR GRAVY
- Take a thick bottom pan and add tomato with cashew.
- Boil it and make a puree out of it.
- Now take a pan and add ghee,cumin,deghi chilli,coriander powder,cumin powder,salt and tomato puree.
- Cook the gravy till it release oil.
- For finishing the gravy now add cream,butter,rose water,kewra water,sugarand kasturi meethi into the gravy.
- Serve it hot by topping it with deep fried kofta(whole or 1/2)
Video
