Finely grind all the ingredients for masala paste with a little water. (For an alternate method, look at the Tips given above).
Soak the Soya chunks in hot water for 30 minutes. Squeeze out the water and keep the chunks aside.
Heat 1 ½ spoons of oil and fry the soya chunks till they turn light golden brown.
Heat the rest of the oil, and fry the ginger garlic paste till brown.
Add the chilli, coriander, turmeric, and jeera powders, and garam masala. Add a little water and fry till the oil separates
Add the tomato pulp and the ground masala paste. Fry well till oil floats on top.
Once the gravy is cooked well and oil separates, add tamarind juice and cook for a minute.
Add the fried Soya chunks and water. Close the lid of the vessel and cook on medium heat till the gravy thickens and oil separates.
Sprinkle a few fresh coriander leaves and take the vessel down from the stove. This Soya Kurma tastes very good with hot rice or chapatti. (For more ideas about the recipe look at the tips given above).