SHARAN

Photo by Palak Jain

Ingredients

• 4 cups chopped spinach
• 2 cups chopped fenugreek (methi) leaves
• 1 cup steamed cubed sweet potato
• 6 tbsp water
• Unrefined salt to taste
• 1 tbsp cumin (jeera) seeds
• ½ cup pureed onion
• ½ cup pureed tomato
• 1 tbsp ginger-garlic-green chilli paste
• ½ tsp garam masala
• 1 tsp coriander-cumin (dhania-jeera) powder
• ¾ tsp red chilli powder
• ¾ tsp turmeric (haldi) powder
• 1 cup soy milk
• 1 tsp crushed kasuri methi (dried fenugreek leaves)
• 1 tsp chopped fresh coriander leaves

Method
On low heat, cook spinach and fenugreek leaves with a pinch of salt in 4 tablespoons of water, until wilted. Let it cool. 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 a light brown. Add pureed tomatoes, ginger-garlic-chilli paste and cook for about 3 minutes. Now, add powdered masala and simmer for about 3-5 minutes. To the mixture, add pureed spinach-fenugreek leaves, kasuri methi and 1 cup soy milk and allow to simmer until you obtain a medium-thick gravy.

Add steamed cubed sweet potato and allow to simmer in the gravy for about 5 minutes. Add salt to taste. Garnish with coriander leaves.

Serves 4