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.
Recipe by Indian Good Food at http://indiangoodfood.com/3434-soya-chunks-spinach-curry-soya-wadi-palak-curry.html