4 cups chopped spinach
2 cups chopped methi leaves
1 cup cubed steamed sweet potato
1 tbsp cumin seeds
1 tbsp ginger-garlic-green chilli paste
½ cup pureed onion
½ cup pureed tomato
½ tsp garam masala
1 tsp crushed kasuri methi
1 tsp dhania jeera powder
¾ tsp red chilli powder
¾ tsp turmeric powder
1 cup soya milk
sea salt to taste
1 tsp chopped fresh coriander leaves
On a low flame, cook the palak and methi with a pinch of sea salt in 4 tablespoons of water till wilted. Let it cool and puree and keep aside.
Heat a pan and dry roast cumin seeds for a minute. Add pureed onion and 2 tablespoons of water and cook on medium heat till the onion turns light brown. Add pureed tomatoes, ginger-garlic-chilli paste and cook for about 3 minutes. Now add powdered masala and let it simmer for about 3 to 5 minutes. Add pureed spinach-methi leaves to the mixture, kasuri methi, 1 cup of soy milk and let it simmer into a gravy-like texture.
Add steamed cubed sweet potato and let it simmer in the gravy for about 5 minutes. Add sea salt to taste. Garnish with coriander leaves.