
Ingredients:
• Spinach – 250 gm, chopped
• Potatoes – 200 gm, peeled and chopped
• Vegetable or Chicken stock – 1.5 litre
• Paneer – 100 gm, cut into 1 cm cubes
• Butter – 2 tbsp
• Garlic – 1 tsp, chopped
• Ginger – 1 tsp, chopped
• Green chilli – 1, small
• Milk – 250 ml
• Oil to deep fry
• Salt to taste
Method:
- Heat butter in a heavy based pan.
- Add garlic and ginger and stir fry till fragrant.
- Stir in green chilli and spinach.
- Cook stirring till spinach is wilted.
- Add potatoes, stock and salt.
- Simmer till the potatoes are cooked.
- Meanwhile heat the oil (very hot) and deep fry paneer cubes till they just begin to colour.
- Drain on kitchen paper.
- Cool the potato mixture and blend till smooth.
- Stir in the milk and heat thoroughly without allowing it to boil.
- Serve the soup hot, garnished with paneer cubes.