Heat oil in a pan. Add finely chopped onion. Saute till it turns golden brown; add ginger garlic paste and mix well.
Then, add tomatoes and fry till they mix well.
Add turmeric and chilli powder and mix well until oil separates.
Now, add the soya chunks, salt and water as required.
Cook for 5 mins. Then, add garam masala powder.
Once the gravy is ready, add fresh cream and garnish with coriander leaves.
Serve hot with roti.
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.