Heat 3 to 4 cups water, add soya chunks. Switch off the stove. Leave them to soften for about 10 minutes.

Squeeze off the water and rinse them in lot of water. Repeat squeezing them. Make sure there is no water left in the chunks. If you desire you can cut the chunks to half or use them as it is.

Marinate them with 1 tsp ginger garlic paste, ¼ tsp garam masala, ¼ tsp red chili powder, salt and lemon juice. Set this aside until needed.

Chop onions, tomatoes, set them aside.

If using poppy seeds, dry roast them until crunchy. Powder them first with saunf and then add the coconut with very little water to make a thick paste.

Heat a pan with oil, add the dry spices.

When they begin to sizzle, add onions and green chilies. Fry till the onions turn golden.

Add tomato and fry till the tomato turns mushy. If needed sprinkle water to cook tomatoes.

Add marinated soya chunks, coriander and mint leaves. Fry everything well till the raw smell of the ginger garlic goes away.

Stir well to prevent burning. If needed use little more oil.

Add the ground coconut paste or coconut milk. (If using yogurt, mix a few tablespoons of onion tomato masala to the yogurt, whisk it well and pour it to the pot.)

Then add red chili powder, garam masala, coriander powder. Mix and fry well for about 3 to 5 minutes, till you begin to get a nice aroma.

Pour water just enough to make a good amount of kurma gravy. Adjust salt as needed.

Simmer and cook till you get the desired consistency of gravy, for about 5 minutes. You will see traces of oil over the kurma when the gravy is done.

Garnish soya chunks kurma with coriander leaves. Serve with rice or roti.