Soya Dhingri Dulma

by Kathleen Morrison

Servings:

INGREDIENTS

50 grams soya nuggets
100 grams mushrooms
100 grams paneer
2 bunches spinach, puréed
1 bunch coriander, chopped
250 grams onion paste
2 green chilies
250 grams tomatoes, chopped
10 grams ginger paste
20 grams garlic paste
20 grams saunf, crushed
50 grams yogurt
30 grams butter
1 tsp. dhania powder
2 tsp. jeera powder
1 tsp. chili powder
Salt, to taste
1/4 tsp. garam masala, to taste

INSTRUCTIONS

Purée the boiled spinach, green chilies and coriander together and keep ready. Heat oil and cold ginger-garlic paste. Add in boiled onion paste (boiled onions puréed in mixer) and cook. Add in the spices, condiments and the tomatoes and cook until oil leaves the mixture. Add in the spinach mixture and continue cooking. Finally stir in soya nuggets and add to the gravy. Add in cubed paneer and pieces of mushroom. Serve hot, garnished with cream or onion rings.

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Tagged: dhingridulma, indian add tags

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