SOYA-PALAK CURRY

Soya and Palak is a very unique yet super scrumptious way to give your meals a different taste and flavour. Iron, mineral and protein enriched soya-palak curry makes a perfect side assortment to your meals. The well chosen combination of spices and palak- soya chunks make this dish really tempting. This curry is healthy and highly nutritious, so do give it your kids, oack it in tiffins or make it little dry and stuff this sabzi in to the chapatis, they will gobble eating it for sure. Most of the days, I am always in search of recipes where palak can be added. I have come across few recipes online. This recipe is so simple and quick and tastes really awesome. Here is the easy and simple to prepare recipe with step-by-step pictures and detailed method of cooking …..enjoy cooking…!!!

INGREDIENTS:

1 Big Bunch of Spinach / Palak

100 gms Soya Chunks

2 tablespoon oil

1 tablespoon Ginger-Garlic Paste

2 Medium Onions, chopped
2 tablespoon chopped Spring Onion

2-3 Green Chillies, slit vertically

2 tomatoes, pureed

¼ teaspoon Asafoetida

Salt as required

1/2 teaspoon Cumin Seeds

½ teaspoon Turmeric Powder

½ teaspoon Red Chilli Powder

½ teaspoon Garam Masala Powder

2 tablespoon Cream [optional]

METHOD:

STEP 1 – In a big bowl, add soya chunks

and warm water and soak them for 10-15 minutes.

STEP 2 – In another pan, add about 1 litre water and boil it.

Add thoroughly washed palak leaves in it.

Boil it for 4-5 minutes.

STEP 3 – Drain and transfer it in to bowl with ice cold water. It helps to keep the deep green colour as it is.

STEP 4 – Now add palak leaves in a mixer jar and blend to a smooth puree.

STEP 5 – Squeeze the excess water from soya chunks and keep them aside.

STEP 6 – Heat 2 tablespoon oil in a wide pan, pop up cumin seeds.

STEP 7 – Then add chopped onion, ginger-garlic paste, slit green chillies and fry till onion turns translucent or until it turns golden brown in colour.

STEP 8 – Add asafoetida and mix it well. Add some chopped spring onion and mix well and cook for 1 minute.

STEP 9 – Now add tomato puree and give a nice mix. Cook for next 4-5 minutes on low-medium heat.

STEP 10 – Then add turmeric powder, chilli powder, salt and mix it well.

STEP 11 – Add blended palak in it, mix it and cook for 3-4 minutes.

STEP 12 – Then add the soya chunks into the simmering spinach mixture and give a nice mix so that the soya chunks are infused with all the flavors and cook it for next few minutes.

STEP 13 – Add garam masala and mix well.

STEP 14 - Now add cream in it[see notes] and mix it very well and cook it for another 2-3 minutes on medium heat.

STEP 15 – Switch off the flame and garnish with chopped coriander and serve hot. 

 Serve it hot with chapati / roti / paratha or rice, 

NOTES: *If you like you can squeeze in some lemon juice after removing from fire.

              *It helps in efficient absorption of iron available from spinach. 
              *Adding cream is totally optional. I added to make the gravy rich.