PREPARATION

1. Heat 800 millilters water in a pan, add 1/2 teaspoon salt and 100 grams soya chunks.
2. Boil for 5 minutes.
3. Wash out boiled soya chunks in a cold water and squeeze the excess water with the help of spoon.
4. Heat 850 millilters water in a pan , add 150 grams spinach and boil for 4-5 minutes.
5. Now take cold water in a bowl and add blanched spinach
6. L.eave for 5 minutes.
7. Now drain and transfer the spinach in a blender and blend in to a smooth paste.
8. Take 250 grams tomatoes, 2 teaspoons ginger, 2 teaspoons green chili and blend into a puree.
9. Heat 1 tablespoons oil in a wok, add 1/2 teaspoons cumin, stir once then, add blended tomato puree and cook for 5-8 minutes.
10. Add 1/4 teaspoon turmeric, 1 teaspoon salt and stir well.
11. Add blended spinach puree and mix well.
12. Now, add 1 teaspoon red chili , 1 teaspoon coriander powder, 1/2 teaspoon garam masala, cook and mix well.
13. Add 250 milliliters water and boiled soya chunks.
14. Cover and cook for 8-10 minutes.
15. Remove lid and add 1 tablespoon lemon juice, 1 tablespoon coriander and mix well.
16. Remove the wok from heat.
17. For tempering, heat 2 tablespoon butter in a pan, 1 tablespoon ginger, 1 tablespoon garlic and sauté for 1-2 minutes .
18. Garnish it with the prepared tempering.
19. Serve hot .