Firstly, in a saucepan take enough water and add 1 tsp salt.

Once the water comes to a boil, add 1 cup soya chunks. I have used small-sized (nano sized) soya chunks.

Boil for 5 minutes or until the soya chunks are cooked well.

Drain off the soya and squeeze the water. This helps the soya chunks to absorb masala while marinating.

Transfer the boiled soya to the large bowl.

Add ½ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, 1 tsp kasuri methi, 1 tsp ginger garlic paste and ¾ cup curd.

Mix well making sure everything is well combined. Marinate for 30 minutes.

In a large kadai heat 2 tbsp oil and splutter 1 tsp cumin, pinch hing.

Add 5 cloves garlic, 1 onion and saute until the onions turn golden brown.

Keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.

Saute until the spices turn aromatic.

Further, add 1 cup tomato puree and cook well.

Cook until the oil separates from the sides.

Add in marinated soya and mix well.

Continue to cook until the oil separates from the sides.

Also, add 1 cup water and mix well adjusting the consistency.

Further, cover and simmer for 10 minutes or until the soya is cooked well.

Add in 2 tbsp coriander, 2 tbsp kasuri methi and mix well.

Finally, enjoy Soya Curry with roti or rice.