You’ve probably heard of writer’s block, but is there such a thing as a cooking block? No, not the kind you’d find in the kitchen. You know what I mean. Judging by the new phrases I’m inventing, it’s safe to say I’m dealing with a serious case of both.

There are days when inspiration is hard to come by, and weeks pass without anything interesting enough to cook or write about. In my case, a cooking block almost always leads to a writer’s block. When I first started rozkakhana, the idea was to post a recipe every day. That’s literally what it means—roz, or everyday food. As you can probably tell from the spacing between posts, it hasn’t been that easy. These days, I’m aiming for at least one post a week. Maybe hafthe ka khana? I did warn you about the block.

These phases hit especially hard when I’m stuck with an ingredient that gives me just enough motivation to take it out of the crisper, stare at it, and put it right back. Spinach is one of those vegetables for me. Every time I buy a fresh bunch from the farmer’s market or grocery store, I have the best intentions of adding something healthy to our meals. But more often than not, it leads to wilted leaves in the fridge and the same fallback dishes made out of desperation.

I’ve tried palak paneer, Andhra-style palak pappu (from Indira’s blog at Mahanandi, which I make quite often), and keerai koottu (Tamil-style spinach dal). Don’t get me wrong—there are days when keerai koottu with sambar or kozhambu is exactly what I crave. But when those are the only ideas that come to mind, it gets a bit repetitive.

So the timing couldn’t have been better when I tasted this spinach dish at my friend Aparna’s house. I know it sounds repetitive to say inspiration comes from friends’ kitchens, but that’s honestly how it usually happens. I’m lucky to be surrounded by some very good cooks. Aparna’s palak soya sabzi was packed with the goodness of spinach and boosted with soy granules for added protein. As expected, it was delicious.

But what really sealed the deal was my son Nikhil asking for seconds. Spinach has never been his favorite, like with most kids, but here he was asking if he could take it in his school lunch. That alone was reason enough to make it again the very next day.

Here’s the recipe—quick, easy, and very healthy.

Ingredients

  • Fresh spinach leaves – 1 bunch

  • Red onion – 1, chopped

  • Ginger paste – 1 tsp

  • Garlic paste – 1/2 to 1 tsp

  • Soy granules – 1/2 cup

  • Chili powder – 1 tsp (or less, to taste)

  • Salt – to taste

  • Oil – 2 tsp

Method

  1. Soak the soy granules in water for 10–15 minutes. Drain and squeeze out all the excess water.

  2. Heat the oil in a pan. Add the chopped onion and sauté for about 5 minutes, until soft.

  3. Add the ginger and garlic paste and sauté for a few more minutes until fragrant.

  4. Add the freshly chopped spinach leaves and stir-fry until the spinach wilts.

  5. Add the soy granules, salt, and chili powder. Cover and cook for a few minutes until everything comes together.

Serve hot with chapatis or steamed rice.

Optional: You can add chopped tomatoes at the last step and cook for a few more minutes. I didn’t add them here, but the version I tasted at Aparna’s included tomatoes.

If you’re ready, you can send the next attachment, and I’ll continue with the same tone, structure, and level of polish.