Soya Palak (Soyabean Spinach)

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I tried this recipe when I was pregnant and was looking for a wholesome nutrient-rich dish. Both hubby and me liked this dish and since then it is included in our kitchen menu.

My son was born with lots of hair on his head and I remember one of hubby’s relatives said that consuming spinach during pregnancy leads to baby with thick hair; I don’t know how true it is 😉

So let’s move on to the recipe!

Ingredients:

Soyabean-2 cups
Spinach-1 bunch
Onion-1 medium size
Tomato-1 small
Garlic-2 nos.
Ginger-1 inch
Black pepper-4 nos.
Cumin seeds-1 tsp
Oil-2 tbsp
Coriander powder-1 tbsp
Red chilli powder-1/2 tsp
Turmeric powder-1 tsp
Garam masala-1/2 tsp
Salt-to taste
Cream-Optional

Method:

-> Boil soyabean in salted water, strain.
-> Blanch spinach in salted water.
-> Now make a paste of onion, garlic, ginger, black pepper (say paste 1).
-> And another paste of blanched spinach and tomato (say paste 2).
-> Heat up oil in a wok.
-> Add cumin seeds, when it starts crackling, add paste 1, coriander powder, turmeric powder, and chilli powder. Fry till it leaves oil.
-> Now add paste 2, salt and garam masala. Fry for 2 minutes.
-> Add water and add the squeezed soybean (make sure all water is drained out of the soybean, else they will taste watery plus the gravy will not enter into them).
-> Put the lid and let it cook for another 5-7 minutes.
-> Switch off the stove and add 2 tbsp of beaten cream to it.

Serve hot with roti or rice 🙂

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