Blanch the almonds and peel the skin.
Transfer the de-skinned almonds to a small bowl.
Soak the soya chunks in hot water for at least 30 minutes and squeeze the excess water and keep it aside.
In a pan add a tablespoon of oil and add the roughly chopped onions and cook it on a medium flame.
Add the ginger and garlic paste followed by chopped tomatoes.
Once the tomatoes are cooked through add turmeric powder, red chili powder and coriander powder.
Finally add the garam masala and required salt and switch off the flame.
Once it has cooled down add it to the blender along with the blanched almonds and grind it to a smooth paste.
On the same pan transfer the grind-ed paste and cook it for 5 minutes.
If need add additional water to the curry and add the soya chunks.
After 5 minutes of adding the soya chunks switch off the flame and add the dried fenugreek leaves.
Serve the curry with roti or basmati rice and enjoy!