Spinach, yoghurt & walnut soup from Khazana: A Treasure Trove of Modern Mughal Dishes (page 37) by Saliha Mahmood Ahmed

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Notes about this recipe

  • jdstone on June 30, 2022

    This was an afterthought on my menu when I realised I had spinach to use up. Maybe I had low expectations, but this so far exceeded them that I rated it the best thing I made all year. It's visually appealing, too, with that vibrant green. If I were to make ahead, I would keep the spinach and yogurt combination separate from the stock until ready to heat and serve. The slow cooker might be useful in keeping that temperature low to avoid curdling--but I wouldn't let it heat longer than necessary because I wouldn't want the pretty colour to dull.

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