In a medium size bowl, soak soya chunks in the hot water. Set aside for at least 10 minutes. Drain and squeeze out the excess the water. Keep in a bowl until ready to use.
½ cup Mini soya chunks (or regular size soya chunks), 1 cup Hot water
Heat oil in a medium size pan on medium heat. Add cumin seeds and cook for 30 seconds or until the seeds start to splutter. Add the onions and cook till they turn light brown, about 3~5 minutes. Stir in ginger+garlic paste and cook for 1 minute.
1 tablespoon Oil, ½ teaspoon Cumin seeds, 1 Medium Onion, finely chopped, 1 teaspoon Ginger+garlic paste
Add the chopped methi leaves and cook till the leaves wilt, about 3~5 minutes.
2 Medium Tomato, chopped, ¼ teaspoon Turmeric, 1 teaspoon Red chili powder, ½ teaspoon Garam Masala, To taste Salt
Stir in the chopped tomatoes, turmeric, red chili powder, garam masala and salt. Cover the pan and cook till the tomatoes are mushy, about 4~5 minutes.
3 cups Methi leaves, chopped
Add the cooked soya chunks and ½ cup of water. Bring the mixture to a simmer on medium heat. Lower the heat and cook for 5 minutes. Stir in coconut milk/ heavy cream (if uisng) and cook till heated through, about 2~3 minutes. Serve with rice or chapathi.
3 tablespoons Coconut Milk (for vegan version) or Heavy cream