Soak the soya chunks in boiled water for about half an hour.
Pour oil into a kadai. When it is heated, put the onions, green chillies and curry leaves into it.
Saute well for some time.
Add the ginger-garlic paste and chicken masala into the kadai.
Saute again (if it turns dry, you can sprinkle some water).
Drain the water from the soya chunks and squeeze well (you can also cut it into pieces).
Put the soya chunks into the kadai.
Mix it well with the masala.
Pour some water into it.
Let it cook for some time, with the lid on.
Finely grind the tomatoes in a mixie.
When the water in the kadai dries up, add the tomato paste to it.
Add the required salt.
Stir for 2-3 minutes.
Serve hot with roti or bread.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.