PREPARATION

1. In a bowl, add 100 grams soya chunks, 700 milliliters warm water and soak for 20 - 25 minutes.

2. Take a heavy skillet, add 1 litre water, 700 grams spinach and mix it well.

3. Bring it to a boil.

4. Drain and transfer it to a blender.

5. Blend it into a smooth puree.

6. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon ginger garlic paste and stir well.

7. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.

8. Add 1/4 teaspoon asafoetida and stir well.

9. Now, add 1180 milliliters tomato puree and mix it well.

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

11. Add 1 teaspoons alt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.

12. Then, add the blended spinach puree and mix it well.

13. Add 90 grams fresh cream and mix it well.

14. Cook for 5 - 7 minutes one medium heat.

15. Now, add the soaked soya chunks and mix it again.

16. Cook for another 3 - 5 minutes on medium heat.

17. Serve hot with rice.