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Tuesday, March 3, 2009

Soya Palak



Somehow preparing a dish with spinach (palak / palong shak) always meant to me palak paneer or fried spinach (shak bhaja as known in bengali cuisine).
But learnt to substitute vegetables like potatoes (shaag aloo) or soya granules (soya palak) in place of paneer after coming to my in-law’s place.
Whenever I prepare the palak puree for soya palak, it’s the same procedure, I use while making palak paneer, I only replace paneer with the vegetables / soya chunks. This is extremely nutritious dish with protein from soya granules and iron and minerals from Spinach.

Ingredients:
  • 2 bunch palak (spinach), roughly chopped
  • 1 cup soy granules
  • 2 garlic cloves
  • 2 bunch coriander leaves
  • 2 large onions, finely chopped / grated
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 large tomato, finely chopped
  • 2 tsp coriander powder
  • ½ tsp garam masala powder
  • ½ tsp red chili powder
  • 1-2 green chilli (as per taste)
  • salt to taste
  • 1 tbsp oil
  • 1 tbsp cream, for garnish
  • 1 bunch coriander leaves, chopped, garnish (optional)

Procedure:







  1. Wash the palak thoroughly. Put palak in a pressure cooker, add 2 garlic cloves and a little salt (spinach do not absorb salt, so be careful while adding salt to water).
  2. Pressure cook the palak in a little water. Give 2 whistles, remove from fire and let the cooker come down to normal temperature.
  3. Boil water in a pan, add a little salt and release the soya granules in the boiling water.
  4. Boil the granules for 5 mins. Remove from flame, cover the pan and let the soya granules soak in hot water for 5-10 more mins.
  5. Drain the soya granules and also squeeze the excess water by pressing the granules firmly with hands. Keep aside.
  6. Meanwhile put the pressure cooked palak (ensure the palak is cooled thoroughly), 2 bunch of coriander leaves and green chilli in a mixie and blend to form a smooth puree.
  7. Take a non stick pan, heat oil and saute the chopped / grated onions till light brown.
  8. Add the ginger & garlic paste and fry for 2 mins.
  9. Add the chopped tomatoes and cook till the tomatoes are mixed with the onion and ginger & garlic paste.
  10. Add the spinach puree and mix well. Cook for 2-3 mins.
  11. Add the drained soya granules, salt, coriander powder, red chili powder and garam masala and mix well. Cover and cook for a few minutes.
  12. Transfer in a serving dish. Garnish with whipped cream and chopped coriander leaves.
  13. Serve hot with roti / paranthas.

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