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Hariyali Soya Dhingri

  • 2servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsCopper, Natrium, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tbsp soya oil

  2. 1/4 cup boiled onion paste

  3. 1 tsp ginger-garlic (adrak-lehsun) paste

  4. 1 clove (laung / lavang)

  5. 12 of cinnamon (dalchini)

  6. 1 bayleaf (tejpatta)

  7. 2 tbsp fresh tomato puree

  8. 1/4 tsp fennel seeds (saunf) powder

  9. 1/8 tsp cardamom (elaichi) powder

  10. 1/2 tsp turmeric powder (haldi)

  11. 1/2 tsp chilli powder

  12. 1 tsp sugar

  13. salt to taste

  14. 1 1/2 tbsp fresh curds (dahi)

  15. 1/4 cup unsweetened soya milk

  16. 1/2 cup spinach (palak) puree

  17. 1/4 cup soaked and roughly chopped soya chunks (nuggets)

  18. 1/2 cup quatered mushrooms (khumbh)

  19. 2 tbsp crumbled tofu (bean curd/ I1374 paneer)

  20. 1 tbsp chopped tomatoes for the garnish

Instructions Jump to Ingredients ↑

  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.

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