Soya Aloo

Soak the soya chunks and granules in boiling water with a teaspoon of salt for 15-20 minutes until soft. Drain and rinse them in cold water 2-3 times to remove the froth. Set aside.

Heat mustard oil in a pan or pressure cooker over medium-high heat.

Add the cloves, bay leaf, and black cardamom allowing them to sizzle for a few seconds.

Add the ground onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and cook until the raw smell fades.

Add the ground tomatoes and green chillies, cooking for 3-4 minutes until the tomatoes thicken slightly.

Mix in the Kashmiri red chilli powder, Chinese five-spice powder, red chilli powder, turmeric powder, garam masala, and crushed dry fenugreek leaves. Cook until the oil starts separating from the mixture.

Add the soya chunks, granules, and cubed potatoes. Add a splash of water to prevent sticking. Cover and simmer for 3-4 minutes to allow the flavours to meld.

Pour in hot water, stir, reduce heat and simmer. Cook until the oil separates from the curry and the soya chunks are fully cooked—about 10-15 minutes in a pan, or 3-4 whistles in a pressure cooker. Then, turn off the heat and allow the steam to release naturally if using a pressure cooker.

Season with salt and lemon juice. Adjust seasoning as needed and simmer for another minute.

Remove from heat and let the dish rest for a few minutes before serving.

Serve hot with rice, roti, paratha, or naan.