Name: Soya Palak Curry recipe by Alka Jena at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup soya chunks; 1/4 cup spinach puree; 1 Large onion finely chopped; 2 tomatoes pureed; 1 tsp ginger paste; 1 tsp garlic paste; 1/4 tsp cumin seeds; 1 dry red chili; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp Kashmiri red chili powder; 1/4 tsp turmeric powder; Salt as per taste; 1/2 tsp garam masala; 1 tbsp Kasoori Methi; 2 tbsp yogurt(Optional)

ABOUT Soya Palak Curry RECIPE

Soya Palak is a dry spinach curry with soy chunks cooked in Indian spices, tomatoes, onion and garlic. This Soya Palak has no cream or dairy and not even butter in it, which makes it not just good for vegetarian meal days, it is also perfect to serve for “vegan” diet. Soya makes a great addition to the protein component of a balanced vegetarian meal plan.

Ingredients Serving: 4

1/2 cup soya chunks
1/4 cup spinach puree
1 Large onion finely chopped
2 tomatoes pureed
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp cumin seeds
1 dry red chili
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp Kashmiri red chili powder
1/4 tsp turmeric powder
Salt as per taste
1/2 tsp garam masala
1 tbsp Kasoori Methi
2 tbsp yogurt(Optional)

Instructions

Take around 1 litre water in a medium sized pan and add soya chunks into this with 2 pinches of salt. Bring to a boil. Reduce flame and simmer for 3-4 minutes. Drain the soya chunks using a colander, pressing down with the back of a cup to
Blanch the spinach leaves and make a puree of it and keep aside.
Heat oil in a wide heavy-bottomed pan. Throw in the cumin seeds,red chili and let it splutter. Add chopped onions and saute till they are light brown in color. Add the ginger garlic paste and saute till raw smell disappears.
Now add the tomato puree along with the turmeric powder, coriander powder,red chili powder, cumin powder and salt. Saute till oil starts to separate from the sides.
Now pour the pureed spinach in the pan to the fried spice paste. Crush the kasuri methi leaves between finger tips and sprinkle over the simmering gravy. Transfer the cooked soya chunks to the gravy and simmer on a low flame for 3-4 minutes
Once the curry is ready, turn off the flame and sprinkle garam masala and stir in fresh thick yogurt, until it is absorbed into the curry. To keep it vegan, avoid the yogurt. Remove into a serving bowl and garnish with fresh coriander leave
Serve with rotis or rice.

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