Directions
- 1Make a smooth mixture of curd, besan and spices. Add water and mix until there are no lumps.
- 2In a pan, add ghee and then add curry leaves, mustard, hing, peppercorns, dried red chillies, green chillies, methi seeds and jeera
- 3Sauté for 2 mins and add onion. Cook for 3-4 mins and then add spinach along with boiled soya chunks
- 4Sauté for 3-4 minutes and add the besan mixture.
- 5Cover and cook for 4-5 mins and add the ginger garlic paste along with jaggery powder.
- 6Cover and cook again for 15 mins on low flame until the curry thickens.
- 7Garnish with coriander and serve with steaming hot basmati rice!
Ingredients
- 6 tbsp Besan
- 1 cup Greek Yogurt/Amul High Protein Curd
- 1 tsp Salt
- 1 tsp Red chilli powder
- 1 tsp Haldi
- 7 cups Water
- 1.5 tsp Ghee
- 6 7 Curry leaves
- 1 tsp Mustard seeds
- 0.5 tsp Methi seeds
- 2 3 Peppercorns
- 1 pinch Hing
- 1 tsp Jeera
- 2 Dried red chillies
- 2 Green chillies
- 1 medium Onion
- 30 g Soya Chunks
- 1 cup Chopped Spinach
- 1 tbsp Ginger Garlic Paste
- 0.5 tbsp Jaggery powder
- 1 handful Coriander
Equipment
panbowlwhisk
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