Ingredients: 50 gms soya nuggets, soaked for 20 minutes 2 bunches spinach 2 tomatoes, roughly chopped 2 bulblets onion, finely chopped 1 tsp turmeric powder 1 tbsp coriander and cumin powder 2 tbsp ginger paste 2 tbsp garlic paste 2 tbsp oil 1 pinch asafoetida 1 tsp garam masala salt to taste 1 cup water 1 tbsp mustard seeds few curry leaves
Method: Take a mixer/grinder, and grind together spinach and tomatoes into a fine paste/puree. Heat a pan for a while. Add in 1 tablespoon oil; spread it evenly and let heat. Add onion, and saute until pink. Add asafoetida and soya nuggets; mix and saute well. Add ginger and garlic paste; mix again. Add coriander and cumin powder, and mix. Add turmeric powder, and mix well. Add garam masala, and mix. Add spinach-tomato puree; stir well. Add water, and stir again. Add little garam masala and salt; stir well. Cover the pan, and let cook for 5-10 minutes. Uncover; stir once and take it off the flame. For Infusion/Garnish: Heat 1 tablespoon oil in a small fry-pan. Add mustard seeds and curry leaves; fry well. Take it off the flame, and pour over the cooked soya paalak. Transfer into a serving bowl, and garnish with a carved/sliced tomato. Soya Paalak is ready to serve.
