Cooking Instruction

1. Boil water and soak the soya chunks for 10-15 minutes. Once softened, squeeze out excess water and chop them into smaller pieces.
2. Blanch the spinach leaves in hot water for 2 minutes. Drain, cool, and blend into a smooth puree.
3. Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter. Sauté chopped onions until golden brown.
4. Add ginger-garlic paste and green chillies. Sauté for 1 minute, then add chopped tomatoes. Cook until soft.
5. Add turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir well and cook for 2 minutes.
6. Add the pureed spinach and mix well. Pour in a little water and let it simmer for 3-4 minutes.
7. Add the soya chunks and garam masala. Stir well and let it cook for another 3-4 minutes.
8. Garnish with fresh cream and serve hot with roti or rice.