Ingredients: cups Spinach Leaves (Palak) - roughly chopped, grams Soy Chunks (Nuggets), cup Methi Leaves (Fenugreek Leaves) - roughly chopped, cup Onion - chopped, cup Homemade tomato puree, cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chillies - slit lengthwise, - as per taste, teaspoon Cumin powder (Jeera), teaspoon Garam masala powder, teaspoons Butter, Garlic - thinly sliced, Dry Red Chillies, tablespoon Sunflower Oil, High Protein Vegetarian diet
Instructions: To begin making the Soya Methi Palak Ki Sabzi Recipe, firstly soak the soya chunks in a bowl of hot boiling water. Transfer the soy chunks along with the water into a  pressure cooker and pressure cook for one whistle. Turn off the flame. Allow the pressure to release naturally. Drain the water and set the soya chunks aside. Heat a pressure cooker with oil on medium flame, add ginger, green chillies, spinach along with 2 tablespoons of water and pressure cook for 2 whistles. Turn off the flame and allow the pressure to release naturally. Once cooled, transfer the ginger, green chillies, spinach into a mixer jar and grind into a paste. Set aside. Heat butter in a pan on low flame, add chopped garlic and saute for about 30 seconds or until it turns light brown. Once done add finely chopped onions and saute till it turns transparent, this will take about 2-3 minutes. Once the onion-garlic is well cooked, add tomato puree and mix well. Cover and cook for 2 minutes. At this stage open the lid, and add the methi leaves, continue to cook, stirring occasionally. Once the methi leaves have cooked add in the spinach puree, cooked soya chunks, salt, cumin powder , garam masala and give it a good stir. Once Soya Methi Palak Ki Sabzi is well combined bring to a boil and turn off the heat.Serve Soya Methi Palak Ki Sabzi Recipe along with Jowar Atta Roti Recipe - Sorghum Wheat Phulka Recipe, Pudina Pyaz Kachumber Salad Recipe and Beetroot Carrot Raita Recipe for a complete diabetic meal.