• Methi Leaves (Fenugreek Leaves), washed and finely chopped : ½  cup
• Soya Chunks, soaked in one cup of hot water : ¼  cup
• Mustard oil : ½ tsp
• Cumin seeds (Jeera) : ¼ tsp
• Onion thinly sliced : 1 small
• Ginger, finely chopped : ½ small
• Garlic cloves, finely chopped : 2
• Bay leaf (tej patta) : 1 small
• Cinnamon Stick (Dalchini) : 1 small
• Turmeric powder (Haldi) : ¼ tsp
• Garam masala powder : ¼ tsp
• Coriander (Dhania) Powder : ¼ tsp
• Red Chilli powder : ¼ tsp
• Amchur (Dry Mango Powder) : ¼ tsp
• Jaggery powder : ¼ tsp
• Salt : as per taste

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• First pressure cook the soya chunks for 2 whistles in the water that it is soaked in. 
• Allow the pressure to release naturally. Drain off the excess water and keep the soya chunks aside. 
• Heat oil in a pan on medium heat; add the cinnamon stick and cumin seeds and allow it to crackle. 
• Now, add in the finely chopped ginger, garlic and onions. Sauté for about a minute until the onions turn transparent and soft.
• To this now, add the methi leaves and sauté for two to three minutes or until the methi leaves have completely wilted down. 
• Next add the salt, turmeric powder, coriander powder, garam masala powder, red chilli powder, jaggery powder and amchur powder along with the cooked soya chunks.
• Stir well until the masala has well coated into the Soya Methi Sabzi. Cover the the pan and simmer for 2 to 4 minutes until the masalas are well absorbed.
• Once done, turn off the heat, transfer the Soya Methi Sabzi to a serving bowl and serve hot.
• Serve this Soya Methi Sabzi along with Millet Roti, Dal and Cucumber raita for a healthy and diabetic friendly meal.