Boil the soaked soya chunks in salted water for about 5 minutes until they puff up and soften. Drain and rinse under cold water. Squeeze out as much water as possible.

In a bowl, mix the drained soya chunks, chopped onion, chopped coriander, turmeric, garam masala, besan and salt. Use your hands to mash and combine everything until mixture comes together easily.

Divide the mixture into equal small portions and roll into round kofta balls.

Heat about 1–2 tsp oil in a shallow pan or appe pan on medium heat. Lightly shallow-fry the koftas until golden brown on all sides, turning gently. Remove and keep aside.

In another pan, heat 2 tbsp oil. Add cumin seeds, broken dry red chillies, cinnamon and cardamom. Sauté for 20–30 seconds until fragrant.

Add onion-tomato puree and ginger-garlic paste. Cook on medium heat for 2–3 minutes until raw smell disappears.

Stir in red chilli powder, coriander powder, turmeric, garam masala and salt. Mix well and let spices cook for another 1 minute.

Add water to reach a gravy consistency. Let it simmer for 2–3 minutes.

If using, stir in fresh cream or cashew paste and crush dried fenugreek leaves (kasuri methi). Mix gently and turn off heat.

Add the koftas into the curry just before serving so they stay slightly crisp. Garnish with chopped coriander. Serve hot with roti or rice.