Soya And Spinach Curry Recipe
Description:
Soya and Spinach Curry is a delightful fusion of soy chunks cooked in a rich spinach gravy. While Paneer (cottage cheese) is a popular choice in many homes, here we’ve used soy chunks as a protein-packed alternative. Soy is an excellent source of protein, making it a healthy and nutritious addition to your regular meals. This dish is a perfect side dish for a wholesome meal and is sure to please everyone at the table with its unique taste and texture.
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 2 stalks, roughly chopped |
| Soy Chunks (Nuggets) | 100 grams |
| Tomatoes | 1 cup, chopped |
| Onion | 1/2 cup, chopped |
| Garlic | 2 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Green Chillies | 1-2, slit lengthwise |
| Bajra Flour (Pearl Millet) | 1 tablespoon |
| Curd (Dahi / Yogurt) | 1 tablespoon, whisked |
| Salt | As per taste |
For Tempering (Optional):
| Ingredient | Quantity |
|---|---|
| Garlic | 2 cloves, thinly sliced |
| Dry Red Chillies | 3, whole |
| Oil | 1 tablespoon |
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Instructions:
-
Boil Soy Chunks:
- Begin by heating water in a saucepan. Add a pinch of salt and the soy chunks.
- Boil the soy chunks until they become soft. Drain the water completely and set the soy chunks aside, saving some of the water for later use.
-
Cook the Spinach and Tomato Gravy:
- Heat oil in a pan and add chopped onion, ginger, garlic, and green chilies. Sauté until the onions become soft and translucent.
- Add chopped tomatoes, salt, and pepper. Stir and cook until the tomatoes break down and soften.
- Once the tomatoes are cooked, add the spinach leaves. Cover the pan and cook until the spinach wilts and softens.
- Remove from heat and allow the mixture to cool down.
-
Grind the Gravy:
- Once cooled, transfer the cooked mixture to a grinder. Add bajra flour and grind it into a smooth paste.
-
Combine Soy Chunks with the Gravy:
- Heat oil in the same pan and add the prepared spinach puree. Stir well and add the soy chunks.
- Add half a cup of reserved soy water and whisked curd. Mix thoroughly.
- Allow it to cook for 5-7 minutes on medium heat, stirring occasionally to prevent it from sticking to the pan.
-
Prepare the Tempering:
- In a small tempering pan, heat oil and add sliced garlic. Sauté until the garlic turns golden brown.
- Add the dry red chilies and sauté for another 10 seconds, ensuring the garlic does not burn.
-
Finish the Dish:
- Pour the prepared tempering over the curry and mix gently to combine all the flavors.
- Serve the hot Soya and Spinach Curry with roti, tawa paratha, boondi raita, or a fresh salad of sprouts for a wholesome meal.
Tips for a Perfect Soya and Spinach Curry:
- You can substitute soy chunks with tofu for a variation in texture.
- Adjust the amount of green chilies to control the heat level of the curry.
- For a creamier texture, you can add a little fresh cream or coconut milk in place of curd.
Enjoy this delicious and protein-packed Soya and Spinach Curry, perfect for a healthy and filling side dish!
