Heat butter in a pan, add cloves, cinnamon, bay leaf and curry leaves. Saute for few secs. Add the onions, chopped garlic and ginger and saute for 4 mts. Add the spinach leaves along with a green chili and saute for another 2 mts.
Add 3 cups of water. Let it cook till the leaves turn tender, approx 5-6 mts. Do not over cook.
When cool, strain. Discard the cloves, bay leaf and cinnamon stick. Puree the spinach-onion mixture.
Add the the left over strained stock to the pureed spinach and let it simmer on medium heat. Add salt and black pepper powder and mix. Simmer for about 8 mts. Add the rice flour mixture and go on stirring till the soup thickens slightly. Add malai or fresh cream and mix. Turn off heat.
Serve hot along with a few croutons.
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