Boil soy chunks in salted water for five minutes, squeeze firmly, and set aside.
Heat oil in a pan, add cumin seeds, curry leaves, and chopped chilli until aromatic.
Add onion and sauté until golden and confident, not shy.
Stir in ginger-garlic paste and cook for thirty seconds.
Add turmeric, chilli powder, coriander powder, and salt, stirring continuously.
Pour tomato purée, cook until oil separates, then add soy chunks.
Mix thoroughly, add water, cover, and simmer for eight minutes.
Stir in coconut milk and garam masala, simmer uncovered for four minutes.
Garnish with fresh coriander and serve hot.
