First, take 5- 6cups of water and completely immerse 2 cups of soya mini chunks. Add a pinch of salt and cook for 3 - 4 minutes.
Once they are cooked, remove them from the heat and rinse them in cold water and squeeze dry.
Place a pan on medium heat and add 1 tablespoon of oil.
Saute coriander seeds, cumin seeds, cinnamon sticks, mace.
1 teaspoon cumin seeds, ½ teaspoon coriander seeds, 1 Mace spice, 1 cinnamon stick, ¼ teaspoon Fennel seeds
Add garlic, ginger and continue to saute.
1 garlic cloves, ¼ inch ginger
Add the chopped onions and tomatoes and continue to cook for 3 minutes or until the tomato turns soft. Add mint leaves and soaked cashews.
1 cup chopped onions, 2 medium tomatoes, 10 - 20 cashews, 4-5 mint leaves
Take them off the heat and blend the mixture into a smooth paste.
In the same pan add 2 tablespoon of oil and fry the soaked soya chunks after all the water is squeezed out.
2 cups soya chunks
Continue to fry until they turn golden brown
Now add the blended mixture and continue to cook as the soya chunk absorbs the flavors.
Add salt, coconut milk, red chili powder, and black pepper, and give it a little stir. Mix well and continue to cook until it boils.
½ teaspoon red chili powder, ½ teaspoon ground black pepper, ½ cup coconut milk, 1 Bay leaf
Switch off the heat and garnish with Cilantro
Cilantro for garnish