Spicy Soya Chunks in Creamy Curd Sauce

1Soak the soya chunks (1 cup) in hot water for about 20 minutes until they are soft. Drain and squeeze out excess water. Set aside.

2In a pan, heat the oil (2 tablespoons) over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

3Add the chopped onion (1) and green chilies (2) to the pan. Sauté until the onions turn golden brown.

4Stir in the ginger-garlic paste (1 teaspoon) and cook for another minute until the raw smell disappears.

5Add the soaked soya chunks (1 cup) to the pan and mix well with the onion (1) mixture.

6Sprinkle turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Stir to coat the soya chunks (1 cup) evenly with the spices. Cook for about 5 minutes, stirring occasionally.

7Lower the heat and add the curd gradually, stirring continuously to prevent curd from curdling. Cook for another 5-7 minutes until the soya chunks (1 cup) are well coated in the creamy sauce.

8Sprinkle garam masala (1 teaspoon) and mix well. Cook for an additional 2 minutes.

9Garnish with fresh coriander leaves before serving.