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4 Servings ~ 20 minutes
  • 1 bunch Palak/ Spinach
  • ½ Cup Soya Granules
  • 1 medium onion - finely chopped
  • 1 Tbsp Tomato Sauce
  • 3 Garlic pods - Finely minced
  • ½ inch ginger - Finely minced
  • 2 green chilies
  • 1 small bay leaf
  • ¼ or ½ teaspoon garam masala powder
  • ½ cup water
  • Salt to taste
  • 2 Tbsp oil

Soya Palak – Gravy

When ever we plan of making a side dish for chapatti using Spinach or Palak, we tend to make the traditional dishes like Palak Panner, Dry Aloo Palak, Aloo Palak Gravy I have been experimenting a lot with Soya Chunks of late and try to make use of it as an alternative to veggies and meat. Here I am posting a variety where I substitute Paneer in Palak Paneer recipe with Soya Granules. The soya granules went perfectly well with pureed Spinach. I have made this quite a number of times that its easy and delicious.

Go ahead and try this variation and let us know how it turned out for you.

Method :

Boil 3 cups water in a heavy bottomed pan and add the soya granules into it. Bring to boil and switch off flame. Cover and keep aside for 15-20 minutes.
– ‎Squeeze out the water and rinse throughly a couple of times more. Squeeze the water out of the granules and keep aside covered till required.
– ‎Boil ½ cup water, add little salt. Chop the Spinach stems and add. Boil for 1 minute on medium heat. Now add in the leaves, stir and switch off flame.
– ‎Cover and allow it to blanch for 4-5 minutes.
– ‎Drain and save the water.
– ‎In a mixer jar add the blanched spinach stem and leaves along with green chill and blend into smooth puree. Keep aside .
– ‎On medium flame heat oil in a pan, add in the cumin seeds and bay leaf. Fry till cumin seeds crackle.
– ‎Now add in the chopped onion and fry till translucent. Add in the ginger and garlic and fry for few seconds till raw smell goes.
– ‎Add in the tomato sauce and cook till oil separates. Add in the Palak puree and mix well.
– ‎ Add in the soya granules and the spinach blanched water along with salt to taste and garam masala powder. Simmer for 2-3 min. Add additional water to achieve desired gravy consistency. I had added another ½ cup of water.
– ‎Serve hot with rotis, chapatis, phulka or wheat parathas.

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