Ingredients
• 4-5 Boiled potatoes
• 2 Tomato (Medium size)
• 1 Onion (Medium size)
• 2 Green chilli
• 1 pinch Ginger
• 3-4 Garlic cloves
• 1 cup Nutri soya chunks
• 1 tsp Lemon juice
• 2 tbsp for cooking Edible Oil
• 1/2 cup Oil for frying
• 2 Whole red chilli
• 1 tsp Cumin seeds
• 2 tsp Coriander powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp Dry mango powder
• ½ tsp Ginger powder
• ¾ tsp Garam Masala
• 1/8 tsp turmeric powder.
• Salt to taste
• 2 tsp Kasuri methi
• 1-1.5 cup Water
• Corainder leaves for garnishing

Instructions
• 01Soak nutri soya chunks for 15 minutes in water and add lemon juice in it and keep it for 15 minutes.
• 02Add oil in a pan, add soya chunks and shallow fry them on a low to medium flame until golden brown and keep it aside.
• 03Cut the boiled potato into small pieces and shallow fry all the potato chunks until slightly golden brown.
• 04In a blender, grind the smooth paste of roughly chopped onion, ginger and garlic and set aside. Similarly, make a smooth paste of tomato and green chilli.
• 05In a deep sauce pan. Heat up of 2 tablespoon oil on low flame, add cumin seeds and let them splutter.
• 06Add whole red chilli and bayleaf in the pan. Saute until the spices turn aromatic without burning.
• 07Add grinded onion ginger garlic paste in it. Fry till golden brown and saute till the raw aroma of ginger and garlic goes away.
• 08Add the tomato paste and salt and mix well. Stir continuously till the tomato pulp thickens up and releases oil.
• 09Now, add red chilli powder, turmeric powder, Kashmiri red chilli powder, coriander powder, roasted cumin powder. Mix well and cook for 5-8 minutes
• 10Add Nutri soyacchunks and potatoes. Mix well. Cover and cook for 10 minutes on low flame.
• 11Add garam masala and kasuri methi. Mix well.
• 12Once masala is done, add water as per desired consistency and allow the water to boil. Cook for 10-15 min on medium flame till the curry becomes thick.
• 13Add coriander leaves for garnishing
• 14Serve aloo soya along with chapathi.