Heat 1 tsp of oil in a pan, add jeera and let the seeds splutter. Fry onions till they turn light brown.
Add tomatoes and cook covered till done.
Add methi leaves, turmeric, cumin powder and red chili powder. Cover and cook till the leaves wilt, about 5 minutes.
Mean while dry fry the boiled soya chunks (optional). I just like the texture of fried chunks.
After the leaves are wilted, add the milk and bring it to a slow simmer. Add the fried chunks and salt, cook for 3-5 minutes. Add corn flour mixture and cook for 1 minute or until the gravy thickens. Serve with rice or chapathi.