Soya Chunks in Spinach Gravy

Ingredients

• 1 cup soya chunks
• 1 1/2 tsp salt
• 400 gm fresh spinach leaves
• 1/8 tsp baking soda
• 3 tbsp vegetable oil
• 1 bay leaf
• 1 cup chopped onions
• 1-2 chopped green chillies
• 1 tbsp ginger garlic paste
• 2 medium tomatoes pureed
• 1 tsp cumin powder (jeera)
• 1 tsp coriander powder (dhania)
• 1/2 tsp turmeric powder (haldi)
• 2 tsp kasoori methi
• 1/2 tsp salt or to taste
• 8-10 ginger juliennes for garnish
• 1/2 cup curd
• 1 tbsp ginger garlic paste
• 1 tsp salt
• 1 tsp Kashmiri red chilli powder
• 1 tbsp cumin powder (jeera)
• 1 tbsp coriander powder (dhania)
• 1 tsp coarsely ground garam masala (see below)
• 6 cloves
• 10 peppercorns
• 1 inch cinnamon
• 1 black cardamom
• 5 green cardamoms
• 1 star anise
• 1 mace

Steps

1. Boil water in a pan. Add a tsp of salt. Add the soya chunks and boil for 5 minutes in a rolling boil until soft. Wash well under running water. Squeeze out the excess water.
2. To marinate, take the soya chunks in a large bowl. Add in curd, ginger garlic paste, salt, Kashmiri red chilli powder, cumin powder, coriander powder, and coarsely ground garam masala. Mix until the chunks are well-coated. Keep aside to marinate for at least half an hour.
3. In the meantime, clean and wash spinach leaves. Boil water in a pan. Add in the baking soda. Blanch the spinach until it changes color. Remove it to a bowl with ice-cold water so that it stops cooking. Squeeze out the water from the spinach. Blend it into a paste and keep aside.
4. Heat 3 tbsp of oil in a pan. Add in a bay leaf. Add in finely chopped onions and green chillies. Saute until the onions are translucent.
5. Add the ginger garlic paste. Mix well and saute for a minute or two. Do not brown.
6. Add in freshly pureed tomatoes. Saute. Now add the dry masalas – cumin powder, coriander powder, and turmeric powder. Mix well and saute until you can see the oil appearing on the sides.
7. Add the marinated soya chunks and saute on medium heat for a few minutes until the liquid dries up.
8. Now add in pureed spinach and kasoori methi. Mix well. Saute until the liquid dries up and the oil starts to appear on the sides. Check the salt and add more if required. Adjust the gravy as per your taste.
9. The Soya Chunks in Spinach Gravy is ready to serve. Garnish with ginger juliennes and serve hot with parathas or naans.