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Soya Chunks spinach curry | Soya Wadi Palak Curry

सोया वडी की सब्जी पालक की ग्रेवी से साथ । Soya Chunks spinach curry | Soya Wadi Palak Curry

 

Soya chunks spinach curry is a dish which is very healthy to eat and rich with nutrients. It is a north Indian dish famous amongst many. It is mostly preferred because of its chewy texture and watery spinach.

Here is a step by step easy recipe with pictures to make Soya chunks spinach curry, it can be served with the varieties of bread and rice. It is perfect to serve as the main course.

Direction:

Getting Ready:

For the Soya Chunks

Preheat 2 cups of water and boil a cup of soya chunks along with a tsp of salt.

Cover the vessel and keep it aside for a while so that soybean can expand.

For the spinach

Clean, wash and remove the stalk of 250 grams of spinach. After washing it, keep it in a strainer for draining out the extra water from it.

After draining out its water, chop it finely and roughly.

Take a pan, add the chopped spinach in it followed by a ½ cup of water. Cover and boil it for 5 minutes.

After 5 minutes, stir it softly and switch off the flame after a while.

Add the cooked spinach in a grinder jar and grind it coarsely ground, not finely.

For the curry

Heat 2 tbsp of oil in a pan. After heating the oil, add a ½ teaspoon of cumin seeds to it and roast for a while.

Add a tsp of coriander and a paste of 3 tomatoes, an inch of ginger baton along with 3 green chillies to it.

Add a tsp of red chilli powder to it and roast while continuously stirring it for a while.

Roast the Masala mixture until the oil separates from it and stirs it in the intervals too.

Add 2 tbsp of dry fenugreek leaves after crushing it in the Masala mixture and roast while continuously stirring it.

Take a tbsp of chickpea flour in a mini bowl and add some water to it for dissolving its lumps.

Add the paste of chickpea flour to the Masala mixture and stir it continuously. Add the ground spinach puree to the Masala mixture and cook while stirring it.

Add a ¼ cup of water, a ¾ teaspoon of salt, a ¼ teaspoon of Garam Masala to it and stir for mixing it well.

Cook while covering it on the low flame for 5 minutes and stir it softly after the 5 minutes. Remove the cover and switch towards the nutria.

Drain out the soaked nutria and squeeze them softly for removing the extra water from it.

Add the soaked nutria to the curry and cook for 5 minutes. The curry was cooked after 5 minutes, switch off the flame.

Squeeze a ½ lemon juice to it and mix well. After adding the lemon juice, add a tablespoon of green coriander and some finely chopped green coriander to it.

The Palak Nutri curry is ready to be served. You can serve it with Chapati, Paratha, Naan, rice or anything according to your taste.

The cooked amount of curry is enough for 4 to 5 members of a family.


Soya Chunks spinach curry | Soya Wadi Palak Curry
Author: 
Recipe type: Curry
Cuisine: Indian
 
Soya chunks spinach curry is a dish which is very healthy to eat and rich with nutrients. It is a north Indian dish famous amongst many. It is mostly preferred because of its chewy texture and watery spinach.
Ingredients
  • Spinach - 250 grams
  • Nutria -1 cup (650 grams)
  • Tomatoes - 3 (200 grams)
  • Ginger - 1 inch
  • Green chilli - 3
  • Oil - 2 tbsp
  • Dry fenugreek leaves - 2 tbsp
  • Butter - 1 tbsp
  • Cumin seeds - ½ tsp
  • Coriander powder - 1 tsp
  • Red chilli powder - ¼ tsp
  • Garam Masala - ¼ tsp
  • Chickpea flour - 1 tbsp
  • Lemon - ½ (slice)
  • Salt - 1 tsp (or to taste)
Instructions
  1. For Soybean
  2. - Take a vessel and preheat 2 cups of water in it. After the water has boiled, switch off the flame, add a cup of Soybean and a teaspoon of salt to it.
  3. - Cover the vessel and keep it aside for a while so that soybean can expand.
  4. For spinach
  5. - Take 250 grams of spinach, clean it, remove its stalk and wash it with the water.
  6. - After washing it, keep it in a strainer for draining out the extra water from it.
  7. - After draining out its water, chop it finely and roughly.
  8. - Take a pan, add the chopped spinach in it followed by a ½ cup of water.
  9. - Cover and boil it for 5 minutes.
  10. - After 5 minutes, stir it softly and switch off the flame after a while.
  11. - Add the cooked spinach in a grinder jar and grind it coarsely ground, not finely.
  12. For the curry
  13. - Take another pan and add 2 tablespoons of oil in it.
  14. - After heating the oil, add a ½ teaspoon of cumin seeds to it and roast for a while.
  15. - Add a teaspoon of coriander and a paste of 3 tomatoes, an inch of ginger baton along with 3 green chillies to it.
  16. - Add a teaspoon of red chilli powder to it and roast while continuously stirring it for a while.
  17. - Roast the Masala mixture until the oil separates from it and stirs it in the intervals too.
  18. - Add 2 tablespoons of dry fenugreek leaves after crushing it in the Masala mixture and roast while continuously stirring it.
  19. - Take a tablespoon of chickpea flour in a mini bowl and add some water to it for dissolving its lumps.
  20. - After dissolving its lumps, add some more water to reach its desired consistency.
  21. - Add the paste of chickpea flour to the Masala mixture and stir it continuously.
  22. - Add the ground spinach puree to the Masala mixture and cook while stirring it.
  23. - Add a ¼ cup of water, a ¾ teaspoon of salt, a ¼ teaspoon of Garam Masala to it and stir for mixing it well.
  24. - Cook while covering it on the low flame for 5 minutes and stir it softly after the 5 minutes.
  25. - Remove the cover and switch towards the nutria.
  26. - Drain out the soaked nutria and squeeze them softly for removing the extra water from it.
  27. - Add the soaked nutria to the curry and cook for 5 minutes.
  28. - The curry has cooked after 5 minutes, switch off the flame.
  29. - Squeeze a ½ lemon juice to it and mix well.
  30. - After adding the lemon juice, add a tablespoon of green coriander and some finely chopped green coriander to it.
  31. - The Palak Nutri curry is ready to be served.
  32. Serving
  33. - You serve it with Chapati, Paratha, Naan, rice or anything according to your taste.
  34. - The cooked amount of curry is enough for 4 to 5 members of a family.

 

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