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Indian

North Indian Palak Anda Shorba

Palak anda shorba drops an egg into a spinach broth and lets it poach through.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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North Indian Palak Anda Shorba

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. Heat the oil or butter in a deep pan over medium flame. Add the finely minced garlic and sauté for 30 seconds until aromatic, being careful not to brown it.

    30 sec

  2. Add the finely chopped spinach leaves. Toss and cook for 2 minutes until the leaves wilt down completely.

    2 min

  3. Pour in the measured water and add salt. Bring the spinach broth to a steady boil. Let it cook for 3-4 minutes to flavor the water.

    3–4 min

  4. Lower the heat to a gentle simmer. Take the whisked eggs and drizzle them slowly into the simmering broth in a circular motion.

  5. Wait 10 seconds before stirring to allow the eggs to form soft, fluffy ribbons, then gently swirl the soup with a fork.

    10 sec

  6. Add the freshly cracked black pepper. Stir once and immediately turn off the heat.

  7. Serve piping hot.

How to tell it's done

A very light, clear greenish broth populated heavily with dark green spinach shreds and fluffy white and yellow ribbons of cooked egg.

Getting it right

Tip

Spinach cooks incredibly fast. Adding the eggs almost immediately after the water boils ensures the spinach retains its bright green color and nutrients.

What to serve it with

A fast, everyday soup. Perfect for a quick, filling breakfast or a light supper.