PREPARATION

1. Take a pan, add 500 milliliters water, 60 grams soya chunks, 1/2 teaspoon salt and mix it well.

2. Bring it to a boil.

3. Boil for about 5 minutes on medium heat.

4. Remove it from water and squeeze it properly with the help of a spoon. (See Video)

5. Transfer it to bowl fill with water.

6. Again remove it from water and squeeze it properly with the help of a spoon. (See Video)

7. Transfer it to a bowl and keep aside.

8. Take a pan, add 500 milliliters water, 115 grams spinach and mix it well.

9. Blanch the spinach for 3 - 5 minutes.

10. Remove it form heat and transfer it to a blender.

11. Blend it into a smooth puree and keep aside.

12. Take a another pan, add 250 milliliters water, 145 grams onions and stir well.

13. Bring it to a boil.

14. Boil for about 8 - 10 minutes on medium heat.

15. Remove it from heat and transfer it to a blender.

16. Blend it into a smooth puree and keep aside.

17. Heat 40 milliliters oil in a skillet, add 3 pods cloves, 1 inch cinnamon stick, 1 bay leaf and stir well.

18. Add 1 teaspoon ginger garlic paste and stir for 1 -2 minutes on medium heat.

19. Then, add the blended onion puree in it and mix it well.

20. Cook until it turns golden brown in color.

21. Now, add 115 grams tomato puree and mix it well.

22. Cook for 3 - 5 minutes on medium heat.

23. Add 1/2 teaspoon turmeric and mix it again.

24. Then, add 1/2 teaspoon fennel seeds powder, 1/8 teaspoon cardamom powder, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.

25. Now, add he blended spinach puree and mix it well.

26. Cook for 3 - 5 minutes on medium heat.

27. Add 2 tablespoons yogurt, 240 milliliters soya milk and mix it well.

28. Bring it to a boil.

29. Then, add the boiled soya chunks in it and mix it well.

30. Add 150 milliliters water and stir well.

31. Bring it to a boil again.

32. Now, add 200 grams paneer and mix it well.

33. Cook for 5 - 7 minutes on medium heat.

34. Garnish with ginger.

35. Serve hot with roti or naan.