Heat 2 cups of water until it comes to a rolling boil. Turn off the flame and add 1 cup soya chunks. Let them soak for 2 minutes until soft.

Drain and rinse the soya chunks in cold water 2-3 times. Squeeze out excess water and set aside.

In a mixie jar, add cinnamon, cloves, cardamom, poppy seeds, cashews, coriander seeds, cumin seeds, and dry coconut.

Add chopped tomato and yogurt. Grind into a smooth paste.

In a pan, heat oil and butter. Add bay leaf, cloves, cardamom, cinnamon, and cumin seeds. Let them crackle.

Add finely chopped onions and sauté till golden brown.

Add ginger garlic paste and fry until the raw smell goes.

Add green chili and curry leaves.

Sprinkle turmeric, red chili powder, and salt. Mix well.

Stir in the prepared masala paste. Cook on low flame until oil separates, stirring occasionally.

Add the squeezed soya chunks, crushed kasuri methi, and chopped mint. Mix well.

Add 250 ml water and check salt. Cover and cook for 4-5 minutes on low-medium flame until the curry thickens.

Turn off the flame and garnish with chopped coriander.