How to make Mixed Palak Soya Saag -

Rich in all the essential nutrients, this delicious dish is a winner

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fresh spinach leaves, Fresh mustard leaves

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Mixed Palak Soya Saag checkout Sai Bhaji, Palak Corn Potato Bake, Hearty Greens with Garlic. You can also find more Main Course Vegetarian recipes like Malabar Paneer Corn Kofta with Spinach Curry - SK Khazana Arbi aur Arbi ke Patton ki Sabzi Kale Chholay

Mixed Palak Soya Saag

Mixed Palak Soya Saag Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mixed Palak Soya Saag Recipe

  • Fresh spinach leaves , shredded 2 medium bunches

  • Fresh mustard leaves , shredded 2 medium bunches

  • Fresh bathua leves , roughly chopped 1 medium bunch

  • Fresh fenugreek leaves , shredded 1 medium bunch

  • Soya chunks , soaked and boiled 2 cups

  • Soya oil 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger , finely chopped 1 tablespoon

  • Garlic , finely chopped 1 tablespoon

  • Green chillies , finely chopped 2-3

  • Onions , finely chopped 2 medium

  • Tomatoes , finely chopped 2 medium

  • Salt to taste

  • Coriander powder 1 1/2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 tsp + to sprinkle

  • Lemon juice 1 teaspoon

  • Cottage cheese (paneer) , grated to garnish


Step 1

Heat soya oil in a metal kadai, add cumin seeds and sauté till fragrant. Add ginger, garlic and sauté till garlic turns light brown.

Step 2

Add green chillies and onions, mix and sauté till onions turn light brown. Add tomatoes and mix. Add salt, mix well and cook till tomatoes turn soft and pulpy.

Step 3

Add coriander powder, turmeric powder, cumin powder, red chilli powder and garam masala powder, mix and cook till the oil separates.

Step 4

Add spinach leaves, mustard leaves, bathua leaves and fenugreek leaves, mix well and cook till the leaves wilt.

Step 5

Transfer half the cooked saag into a blender jar leaving the remaining in the kadai, blend into a fine paste and add back to the kadai. Mix well.

Step 6

Add water as required mix well. Add soya chunks, mix well and cook on low heat for 6-8 minutes. Add lemon juice and mix well.

Step 7

Transfer into a serving bowl, garnish with cottage cheese, sprinkle some garam masala powder on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.