Mixed Palak Soya Saag

Ingredients

• 2 medium bunches fresh spinach leaves , shredded
• 2 medium bunches fresh mustard leaves , shredded
• 1 medium bunch fresh bathua leves , roughly chopped
• 1 medium bunch fresh fenugreek leaves , shredded
• 2 cups soya chunks , soaked and boiled
• 4 tablespoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon finely chopped ginger 
• 1 tablespoon finely chopped garlic 
• 2-3 green chillies , finely chopped
• 2 medium onions , finely chopped
• 2 medium tomatoes , finely chopped
• Salt to taste
• 1 1/2 tablespoons coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder + to sprinkle 
• 1 teaspoon lemon juice
•  Cottage cheese (paneer) , grated to garnish

Method

1. Heat soya oil in a metal kadai, add cumin seeds and sauté till fragrant. Add ginger, garlic and sauté till garlic turns light brown.
2. Add green chillies and onions, mix and sauté till onions turn light brown. Add tomatoes and mix. Add salt, mix well and cook till tomatoes turn soft and pulpy.
3. Add coriander powder, turmeric powder, cumin powder, red chilli powder and garam masala powder, mix and cook till the oil separates.
4. Add spinach leaves, mustard leaves, bathua leaves and fenugreek leaves, mix well and cook till the leaves wilt.
5. Transfer half the cooked saag into a blender jar leaving the remaining in the kadai, blend into a fine paste and add back to the kadai. Mix well.
6. Add water as required mix well. Add soya chunks, mix well and cook on low heat for 6-8 minutes. Add lemon juice and mix well.
7. Transfer into a serving bowl, garnish with cottage cheese, sprinkle some garam masala powder on top and serve hot.