Cooking Instruction

1. Boil soya mini chunks in hot water for 5 minutes with a pinch of salt. Drain, rinse with cold water, squeeze out excess moisture, and keep aside.
2. Heat oil in a pan and add cumin seeds. Let them splutter. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies, and sauté for 1 minute.
4. Pour in tomato puree and cook for 3-4 minutes until oil separates.
5. Add turmeric powder, coriander powder, red chili powder, and salt. Stir well. Add the boiled soya mini chunks and mix well to coat with the masala. Pour in water and let it simmer for 5-7 minutes.
6. Add garam masala and kasuri methi, and stir well. Cook for another 2 minutes, then turn off the heat.
7. Garnish with fresh coriander leaves. Serve hot with roti, naan, jeera rice, or plain rice.