Instructions

1. Take the soya chunks and place them in a bowl full of hot water. Make sure that the chunks are completely immersed for about 15 – 20 mins.
2. In the meantime using a griddle/tava over medium-low flame dry roast the cumin seeds, coriander seeds, fennel seed, dry whole red chillies, whole black peppercorns, cardamom, cinnamon and cloves. You may even add a pinch of salt to this. Switch off flame once they release aroma and turns light brown in colour. Wait to cool off before grinding to a fine powder in a mixer/grinder.
3. After soaking the soya chunks would have doubled in their size and volume. Squeeze all the water out of the soya chunks. If the chunks are not the mini ones, I usually prefer to cut them into halves.
4. Heat oil in a deep bottom pan. Add the chopped onions and the curry leaves. Saute till onions turn golden brown in colour. Over medium – low flame add the turmeric powder and the roasted ground masala powder. Stir frequently for 2 – 3 mins or till the masala starts to release aroma. Now add the tomato puree and stir and cook till oil starts leaving from the sides.
5. Now return the shallow fried soya chunks to the pan. Stir for a bit before adding 1 cup of water. Check for salt and adjust according to taste. Cover and cook for 10 mins over medium flame. By now most of the water should have evaporated and the gravy should be a dry one.
6. You may add 2 Tsp oil to the pan if you want and saute the masala soya chunks for a bit. This will ensure to attain the perfect dry texture and the colour too will turn dark.
7. Serve hot with rice, pulao or any Indian breads of your choice.