Zaffrani Shorba

by Tarla Dalal

Added to 1 cookbook
This recipe has been viewed 2032 times

Thought only international soups used vegetable stock? Well here's a delicious Shorba that uses vegetable stock full of wholesome goodness! Vegetable stock can used for any Shorba or soup instead of water. This makes the preparation healthier and tastier. Zaffrani Shorba uses besan for thickening and loads of saffron which gives it a lovely flavour and texture.

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Serves 4.
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Ingredients

2 tbsp ghee
1/2 cup small cauliflower florets
1/2 cup roughly chopped carrots
1 cup roughly chopped onions
25 mm. (1") piece ginger (adrak), peeled and roughly chopped
5 cloves garlic (lehsun), crushed (optional)
1 small green chilli, roughly chopped
1 bayleaf (tejpatta)
2 to 3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
4 to 5 black peppercorns (kalimirch)
1 tsp saffron (kesar) strands
1 cup milk
2 tbsp besan (Bengal gram flour)
A pinch of nutmeg (jaiphal) powder
A pinch of mace (javantri) powder
salt to taste

Method

Heat the oil in a pan, add the cabbage, carrots, onions, ginger, garlic, green chillies, bayleaf, cloves, cinnamon and peppercorns and sauté till the onions turn translucent.
Add 4 cups of water and bring to boil.
Cover the pan with a lid and simmer for 20 minutes till the vegetables release their flavour.
Strain and discard the vegetables. Keep this vegetable stock aside.
Heat the saffron in a small pan for about 5 seconds. Crush with your fingers, add ¼ cup milk and keep aside.
Meanwhile dissolve the besan in the remaining milk to make a paste.
Add the besan paste, saffron mixture, nutmeg powder and mace powder to the vegetable stock and simmer for another 5 to 7 minutes.
Serve hot.

RECIPE SOURCE : Mughlai Khana