2. Furthermore, cover and boil for 8 minutes, stirring in between.

3. Once the soya is cooked drain off the water and transfer to a bowl of cold water. allow to rest for 10 minutes and rinse multiple of times with clean water.

4. Further, squeeze off the soya chunks to remove the absorbed water and keep aside. make sure to squeeze water else they wont absorb masala.

5. Now in a kadai heat oil and add cumin seeds. saute till the cumin seeds turn aromatic.

6. Further add finely chopped onions and continue to saute.

7. Also add garlic, ginger and saute till the raw smell disappears completely.

8. Additionally add finely chopped capsicum and saute for a minute.

9. Now add finely chopped tomatoes and saute. saute till the tomatoes turn soft and mushy. you can alternatively use tomato pulp to make slightly gravy.

10. Also add turmeric, chili powder, coriander powder, cumin powder and aamchur. instead of aamchur use lemon juice. saute well till the oil starts to release from masala.

11. Now add squeezed soya and required salt. give a good mix making sure the spices are combined well.

12. Cover and simmer for 5 minutes so that soya absorbs all masala.

13. Finally, serve soya chunks fry garnished with coriander leaves along with chapathi.

Notes

1. Firstly, make sure to cook soya well and squeeze off the water, else they might be causing indigestion and smell bad as they are rich in protein.

2. Furthermore, make tomato puree to make gravy kinda sabzi.

3. Additionally, add a tbsp of milk while cooking soya to remove the smell from soya chunks.

4. Finally, squeeze off the water from soya chunks before adding to soya chunks fry or meal maker fry.

5. This recipe serves 3 people.