Soak soya chunks in hot water for 10 mins. Add pinch of salt to water. Drain out all water and wash soya in cold water twice. Squeeze out all water from soya chunks

Add ginger garlic paste or chopped ginger and garlic, onion, dry red chilli in a blender and blend to a smooth paste.

Heat one frying pan or kadai on medium to high flame. Put some oil to it.

Once Oil is hot put one teaspoon cumin seeds. Let it crackle and then add onion paste. Sauté for 3-4 mins till it gets cooked and changes color.

Add chopped or pureed tomatoes and sauté till it's cooked.

Then add coriander powder, red chilli powder, turmeric powder and mix it well. Cook spices and onion paste for 2 - 3 minutes or till it leaves oil from sides. If required add 3- 4 tbsp water to avoid burning of spices.

Once the masalas cooked, add boiled and diced potatoes and soya chunks. Saute and add 1 cup of water to it. Cook for 3-5 mins in low flame. Season with salt as per taste.

Adjust water as per the consistency you need. If you like to have dry masala, add lesser water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry. Bring it to a boil.

Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti & rice.