A savory capsicum rice made with powdered and spiced nutty masala packed with a mild soy palak gravy and curd. Cool isn’t it 🙂
Soya-corn Palak curry
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Serves: 2 |
Preparation time: 15 mins Cooking time: 10 mins |
For Palak paste
Palak/spinach – 2 cups (roughly chopped)
Tomato – ½ cup (diced)
Ginger – ½ inch piece
Green chilli – 2
Other Ingredients
Soy chunks – ½ cup (soaked in water for 10-15 mins)
Corn kernels – ½ cup
Bay leaf – 1
Cumin seeds – 1 tbsp
Salt – to taste
Oil – 1 tbsp
Procedure:
- Blend the soaked soy chunks separately and keep them aside. Do not add water while blending, water from soy is sufficient.
- Heat a pan and add all ingredients under ‘palak paste’. Cover with lid and let it simmer till the palak is well cooked. Remove from heat, once cooled blend to a smooth paste. Keep aside.
- In the same pan, add oil, cumin seeds and bay leaf. Let it fry.
- Add the soy, corn, palak paste, salt and ¼ cup water and let it simmer for about 2-3 mins.
- Remove from heat and enjoy.
Note: You may add any spice ingredients to the curry if needed, but I prefer palak gravy milder.
Capsicum rice – Please check my recipe here.
