Pour boiling water over the soy chunks and let them soak for about 10 minutes. Press out excess water (e.g. between two cutting boards) and put them aside.

Halve the onions and cut them into fine slices. Place in a saucepan with 250 ml of water. Bring to the boil and cook at a low temperature with the lid on for 10-15 minutes. Mix and let cool.

In the meantime, prepare the remaining ingredients. Chop the garlic finely. Quarter the tomatoes and cut them into thicker strips. Roughly clean the ginger and cut with the skin into thin rings and then into fine strips. If necessary, core the green chillies (for less spicyness) and cut diagonally into thin rings.

In a large pan, brown the soy chunks in a good amount of vegetable oil on medium to high temperature. Add ginger and garlic and also fry briefly. Add the tomatoes and onion paste. Continue frying for 3-4 minutes.

Add yogurt, spices, chilli peppers and tomato strips. Add 250 ml of water and simmer a little while stirring constantly.