firstly, in a large vessel take enough water.

add 1 tsp salt and get to a boil.

now add 1½ cup soya chunks and boil for 8 minutes or until the soya softens.

drain off and rinse in cold water.

squeeze off the water from soya chunks and transfer to a large bowl.

add ½ cup curd, 1 tsp ginger garlic paste, ½ tsp chilli powder, ¼ tsp turmeric.

also, add 1 tsp garam masala, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kasuri methi and ½ tsp salt.

mix well making sure everything is well combined.

cover and allow to marinate for 30 minutes.

firstly, in a large kadai heat 2 tbsp oil. add 2 bay leaf, 5 cloves, 2 pods cardamom, 1 inch cinnamon and 1 tsp cumin.

saute on low flame until the spices turn aromatic.

now add 1 onion and saute until the onions turn golden brown.

keeping the flame on low, add ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp coriander powder.

saute on low flame until the spices turn aromatic.

further, add 1½ cup tomato puree. to prepare puree, blend 2 ripened tomatoes to smooth paste without adding water.

cook until the tomato puree thickens slightly.

now add ½ cup cashew paste, ½  tsp salt and mix well. to prepare cashew paste, soak 10 cashews in ½ cup hot water and blend to a smooth paste.

cover and continue to cook until the oil separated from the curry.

finally, enjoy meal maker curry with roti or paratha.