Methi Palak Sweet Potato Sabzi

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

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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