Hariyali Soya Dhingri


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Hariyali… obviously it's the spinach purée that's the key ingredient here! it's the spinach purée that gives the colour and flavour to other ingredients like soya chunks, tofu etc. In this recipe. A rather long list of ingredients goes into this recipe, but it's completely worth the effort! the mushroom tastes very good in the gravy; however, you can replace it with any other vegetable of your choice too… perhaps cauliflower or potatoes. Do not overcook this gravy as the bright green colour will be lost and with it, the visual appeal as well!

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Makes 2 servings
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1 1/2 tbsp soya oil
1/4 cup boiled onion paste
1 tsp ginger-garlic (adrak-lehsun) paste
1 clove (laung / lavang)
12 of cinnamon (dalchini)
1 bayleaf (tejpatta)
2 tbsp fresh tomato puree
1/4 tsp fennel seeds (saunf) powder
1/8 tsp cardamom (elaichi) powder
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp sugar
salt to taste
1 1/2 tbsp fresh curds (dahi)
1/4 cup unsweetened soya milk
1/2 cup spinach (palak) puree
1/4 cup soaked and roughly chopped soya chunks (nuggets)
1/2 cup quatered mushrooms (khumbh)
2 tbsp crumbled tofu (bean curd/ I1374 paneer)
1 tbsp chopped tomatoes for the garnish

  1. Heat the soya oil in a kadhai, add the onion paste, ginger-garlic paste, clove, cinnamon and bayleaf and sauté till the onion paste turns golden brown in colour.
  2. Add the tomato purée, fennel seeds powder, cardamom powder, turmeric powder, chilli powder, sugar and salt, mix well and cook for 5 to 7 minutes while stirring continuously.
  3. Add the curds, soya milk and spinach purée, mix well and cook for 2 to 3 minute.
  4. Add the soya chunks and mushrooms, mix well and cook for another 5 to 7 minutes.
  5. Serve hot garnished with tofu, tomatoes and coriander.
RECIPE SOURCE : Soya Rotis and SubzisBuy this cookbook
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