How to make Palak Soyawadi -
Highly nutritious - spinach and soya chunks go well together
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Spinach puree , Soya bean chunks
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Main Course Vegetarian recipes like Bhein Aur Palak Tendlya Butti Baked Dish Spinach Lasagna-Cook Smart
Palak Soyawadi 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 : 16-20 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Soyawadi Recipe
Spinach puree 1 1/2 cups
Soya bean chunks small 2 cups
Milk 3/4 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 2 small
Turmeric powder 1/4 teaspoon
Green chillies chopped 2
Salt to taste
Garam masala powder 1/2 teaspoon
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
Method
Step 1
Soaked soya wadi in hot water for 15 minutes. Drain and squeeze out excess water. Cut wadis into pieces if big or else use as it is.
Step 2
Place wadis in a bowl and soak in milk for 10-12 minutes. Heat oil in a non stick pan, add cumin seeds and onions and sauté till onion is lightly coloured.
Step 3
Add turmeric powder, green chillies and spinach puree, mix well and cook for 1 minute. Add ½ cup water, mix and cook for 2-3 minutes.
Step 4
Add soya wadis, mix and add salt, garam masala powder and cook for 5-6 minutes. Add kasoori methi and mix well. Serve hot.
Nutrition Info
Calories : 965 Kcal
Carbohydrates : 735 gm
Protein : 81.9 gm
Fat : 38.1 gm
Other : Iron- 30.7mg
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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 www.sanjeevkapoor.com 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.
