Soya Methi Sabzi Recipe | Made from Soya Chunks

Ingredients

• 1 cup Methi Leaves (Fenugreek Leaves) washed and finely chopped
• 1 tablespoon Mustard oil
• 1/2 teaspoon Cumin seeds (Jeera)
• 2 Onions thinly sliced
• 1 inch Ginger finely chopped
• 4 cloves Garlic finely chopped
• 1 Bay leaf (tej patta)
• 1 inch Cinnamon Stick (Dalchini)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Coriander (Dhania) Powder
• 1/4 teaspoon Red Chilli powder
• 1 teaspoon Amchur (Dry Mango Powder)
• 1 tablespoon Jaggery
• Salt

Steps

1. To begin making the Soya Methi Sabzi Recipe, first pressure cook the soya chunks for 2 whistles in the water that it is soaked in.
2. Allow the pressure to release naturally. Drain off the excess water and keep the soya chunks aside.
3. Heat oil in a pan on medium heat; add the cinnamon stick and cumin seeds and allow it to crackle.
4. Next add in the finely chopped ginger, garlic and onions. Sauté for about a minute until the onions turn transparent and soft.
5. Once the onions, ginger and garlic have cooked through, add the methi leaves and sauté for two to three minutes or until the Methi leaves have completely wilted down.
6. To this add the salt, turmeric powder, Garam masala powder, coriander powder, red chilli powder and amchur powder and jaggery along with the cooked soya chunks.
7. Give it a good stir until the masala has well coated into the Soya Methi Sabzi. Cover the the pan and simmer for 2 to 4 minutes until the masalas are well absorbed.
8. Give the Soya Methi Sabzi a taste and adjust salt and seasoning accordingly.
9. Once done, turn off the heat, transfer the Soya Methi Sabzi to a serving bowl and serve hot.
10. Serve this Soya Methi Sabzi along with Dhaba Style Dal Fry and Jowar Atta Roti andMooli Raita for a healthy and diabetic friendly meal.