|Ginger||–||½ inch, chopped|
|Garlic||–||2 cloves, minced|
|Onion||–||1 no, diced|
|Cumin Powder||–||½ tsp|
|Potato||–||1 cup, boiled and mashed|
|Spinach||–||½ cup, sliced|
|Vinegar (or Lemon juice)||–||½ tbsp|
|Melt butter in a large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat. Add turmeric, chili powder and cumin powder and cook for a minute. Add potato and mix.
Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming. Stir until mixture is smooth. Add spinach. Mix well and bring to boil. Add vinegar, salt and pepper. Simmer for 5 minutes. If the soup is too thick, add water. Serve hot.