1. Soak Soya chunks in very hor water for 15-20 minutes.
2. Drain, cool and squeeze out the water.
3. Mix all the masala powders with little water to a paste.
4. Grind cashew nuts and raisins to a paste.
5. Heat the oil in a kadai. Add soya chunks and stir fry on high heat till brown. Drain and reserve.
6. Add cloves, cardamom and cinnamon to the remaining oil in the kadai. (Add little more oil if needed).
7. Add onion and fry till dark brown.
8. Add ginger garlic paste and fry till fragrant.
9. Add the masala paste and fry for 1 minute.
10. Add tomato and fry till it is soft and pulpy.
11. Add about 1 cup of water and salt.
12. Add Soya chunks and simmer till the gravy is thick.
13. Add cashew raisin paste and simmer till the gravy just coats the soya chunks.
14. Serve hot with chapathis or rotis.

Serves: 4