Clean spinach; cook on low heat until leaves are wilted, strain and cover with ice water.
Clean, peel and cube the bottle gourd
Clean and cube the daikon radish
Add to Pressure Cooker
Heat the ghee in a pressure cooker. Add the ginger, cloves and Star anise stirring constantly over medium heat.
Add the cubed bottle gourd and cubed daikon radish.
Add salt. (I use a mixture of Pink Himalayan and Celtic Sea salts.)
Add the spinach, and continue to cook and stir a few more minutes.
Add the vegetable stock, cover with pressure cooker lid, turn heat on high and cook three whistles. After three whistles, remove cooker from heat and allow to cool.
Blending the soup
Once the pressure cooker has cool enough to remove the lid, add the ingredients to a food blender, (remove any of the whole spices you can find) along with the coconut milk and blender 20 - 30 seconds until smooth.
Strain through a food strainer (this should remove any of the whole spices and also makes for a nice smooth soup.
Add strained mixture to a sauce pan and add the cream. Cook 'til a desired consistancy is reached.
To Serve
Place several cubes of Spicy Pan Fired Paneer in a bowl and ladle the soup over it. Serve with Spicy Cauliflower.
Video
Notes
Indian Fusion Spinach Soup with Spicy Pan Fried Paneer. My son was not feeling well having eaten street food the prior day. So I thought this would be a great time for me to try out this new recipe, since I would be the only one eating. However, the aromas coming from the kitchen were enough to whet his appetite and cure his nausea. Since I wasn't sure how this would turn out, I was not expecting to serve it. But he wanted to try it. And he loved it! The soup served over Spicy Pan Fried Paneer cubes, with a side dish of Spicy Cauliflower, was amazing!