Put soya chunks in a deep bowl and soak it for 15 minutes in water.
Take a pan and put chopped potatoes, a glass of water and a little bit of salt, mix it well and cook potatoes till they become soft. To make the cooking fast, cover the lid and cook it on medium flame. It will take around 10-12 minutes.
Once the potatoes become soft add soya chunks at the end (squeeze the water from soya chunks) and cook it for 2-3 minutes. Cover the lid and keep it aside from flame.
Take curd in a bowl and add salt to taste, turmeric powder, coriander powder, and ½ tsp red chilly powder. Mix it well. Curd mixture is ready.
Take a jar put chopped onion, tomato, ginger, green chilly and grind it into a smooth thick paste by adding little water. Onion paste is ready
Heat oil in a pan; once the oil becomes hot add asafoetida, cumin seed, and cooks till it becomes light brown.
Now keep the flame low and add curd mixture, mix it well and cook for 2-3 minutes. Add onion paste at this stage to thicken the gravy and cook it on medium flame till the oil being separated from sides.
Once the masala gets cooked add garam masala, kasuri methi, and remaining ½ tsp of red chilly powder. Cook it on a medium flame for a minute.
Lastly, add boiled potato and soya chunks with stock water in which potato/ soya was boiled. Mix it well. Adjust the gravy by adding water and bring it to boil.
Add freshly chopped coriander leaves, chopped mint leaves and mix it well.