Measurements

• 1 cup Gluten
• 1 tsp Salt
• 2 tbsp Olive Oil
• 1 Onion
• 2 Tomatoes
• 2 cloves Garlic
• 1 inch Ginger
• 1 Carrot
• 1 Potato
• 1 cup Spinach
• 2 Green Chilies
• 2 Cardamom pods
• 2 Bay Leaves
• Water as needed

Preparation Method

• In a large bowl, mix the gluten-free flour with a pinch of salt and enough water to form a dough.
• Knead until smooth and set aside.
• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté until translucent.
• Add minced garlic and grated ginger to the pot and sauté for another minute.
• Stir in chopped tomatoes, diced carrots, and diced potatoes.
• Cook for 5 minutes.
• Add chopped spinach, green chilies, cardamom pods, and bay leaves.
• Stir well.
• Pour in enough water to cover the vegetables and bring to a boil.
• Reduce heat and let simmer until the vegetables are tender.
• Roll the dough into small balls and flatten them slightly.
• Add the dough pieces to the simmering soup and cook for an additional 10 minutes.
• Season with salt to taste and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.