Take a jar; put 250 g tomatoes, 15 g ginger, and 2 green chillies. Grind to make a smooth paste.
Add 200 g soya chunks in the boiling water, add 5 g salt and then boil it for 3 minutes. Strain and rinse with cold water thoroughly. Squeeze out the excess water. Add gram flour on soya chunks, mix, and coat well.
Heat 20 g oil in a pan. Add soya chunks and shallow fry them. Keep aside.
Heat 10 g oil in a pan. Add 100 g onion (cut in layers) and 100 g capsicum. Saute until onions turn translucent. Keep aside.
Heat 20 g oil in a pan. Add bay leaf, black cardamom, cinnamon, mace, cardamom, cloves, and black pepper seeds. Saute for 30 seconds.
Add 2.5 g cumin seeds, 5 cloves of garlic, mix well and then add 70 g finely chopped onion. Saute until onions turn translucent and then add 1.5 g salt. Stir fry for 1 minute.
Add the mixture we prepared earlier. Add 2 g turmeric powder, 3 g kashmiri mirch powder, 3 g black pepper powder, 2 g coriander powder, and then add 10 g salt. Cook until the mixture gets separated from the oil. If required, add a little bit of water.
Add soya chunks and mix well. Add fried onion and capsicum. Add 500 ml of water. Sprinkle 1.5 g fenugreek leaves.
Cook for 5-8 minutes on low-medium flame and then sprinkle chopped coriander leaves.