Ingredients
- 3 bunch Spinach/ Palak (Blanched and then pureed to smooth)
- 1 cup Soyabean nuggets/ badi (Blanched in salty water and then roughly broken)
- 1 tbsp Ghee
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 1 medium onion (Roughly Chopped)
- 3-4 nos Green Chili (finely Chopped)
- 1 medium Tomato (Roughly Chopped)
- 1 tsp Red Chili Powder
- 1 tsp Salt (Or as per taste)
Servings: People
Instructions
- Take 1 tbsp ghee in a pan and heat on high flame. When ghee is hot enough add jeera and let it cracker. Now add hing and finely chopped onion and fry until pink in color. Add green chili and ginger, fry for few seconds. Add tomato and fry until soft. Add red chili powder and mix well.
- Now add palak puree and let it boil. When a boil comes, add salt and reduce the flame to low. Cover the pan and leave for 7-8 minutes.
- Check if palak looks cooked and starts leaving sides, add soyabean blanched nuggets and mix well. Cover the pan reduce the flame to low. After 5-6 minutes switch off the flame and leave for another 5 minutes.
- Serve hot with chapati, rice, paratha or naan.
Recipe Notes
- You may omit onion from recipe if you dont want to use it.
- Adjust chili and salt as per your taste buds.
- Blach soyabean badi in a salty water and then drained well before adding to the spinach curry.
- Break roughly soyabean badi in to small to medium chunks before adding to curry.
“Be Vegetarian be Happy”
“Live and Let Live”
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