Cooking Instruction

1. Boil soya mini chunks in water with a pinch of salt for 5-7 minutes. Drain and squeeze out excess water.
2. Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and green chili, sauté for 1-2 minutes until fragrant.
4. Add tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil separates.
5. Add boiled chickpeas and soya chunks. Mix well and cook for 5 minutes on low heat.
6. Add 1 cup of water and simmer for 5-7 minutes until the curry thickens.
7. Add garam masala, stir well, and cook for another 2 minutes.
8. Garnish with fresh coriander leaves and serve hot with roti or rice.