Chop Palak leaves & stems as well (leave the thick end part of stem).then wash throughly in plenty of water to remove dirt nicely.heat oil in a pan.add zeera,let it crackle, then add sliced onion & fry to pink. Add sabut lal mirch, leave them to crackle in oil for a minute or two so as to soak oil a bit over low heat. Dont burn.

Mix lal mirch,haldi,salt in dahi well. Add ginger garlic paste in onion, fry for 2 minute.add dahi in pan & cook over medium till masala is fried& oil seprates.add aloo cut in bite size pieces.mix well in masala.add 1-2 Tbsp water & fry aloo in masala.

Add chop palak.mix well.cover & cook over low heat.water from palak& aloo help to cook itself. Check in between & if needed add little water only. When all water is dried up & aloo are tender& coated well with palak.add few sprigs of soya.turn off heat.coverthe pan.