Chole Soya Chunk Masala

1.If using dried chickpeas, soak them overnight in water. Drain and rinse before cooking. Boil in water for about 30-40 minutes until tender. If using canned chickpeas, simply drain and rinse them.

2.In a bowl, soak the soya chunks in hot water for about 20 minutes until they expand. Drain and squeeze out excess water. Set aside.

3.Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

4.Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.

5.Stir in the ginger-garlic paste and green chilies. Cook for another 2 minutes until fragrant.

6.Add the pureed tomatoes and cook until the oil separates from the mixture, about 5-6 minutes.

7.Mix in the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well to combine and cook for another 2 minutes.

8.Add the boiled chickpeas and soaked soya chunks to the masala. Pour in 2 cups of water and stir to combine.

9.Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally and adjust the consistency with more water if needed.

10.Finally, sprinkle garam masala over the curry, stir well, and let it cook for an additional 5 minutes.

11.Garnish with fresh coriander leaves before serving.