In a pan, add 3 cup water and salt. When water starts to boil, add soya chunks and boil vadi till it absorbs water and becomes 3 times bigger than its size.
Switch off the flame and rest vadi for 5 minutes in water steam.
Sieve water from vadi and squeeze vadi properly so water completely drains out from it.
In a pan, add 2 tbsp oil. Add vadi and roast vadi in oil so it will properly dry out. Take out roasted vadi on the plate and keep it aside.
Now in a pan, add oil and heat it. Then add cumin seeds, bay leaf, dry red chilli, cinnamon, and cloves. Sauté for a minute.
Add chopped onion and cook onion till it becomes slightly golden brown. Meanwhile in a mixture jar, add tomatoes, ginger and garlic cloves. Grind it into a smooth paste.
Then Add green chilli and sauté for a few seconds.
Now lower the flame and in a bowl take some water, add red chilli powder, coriander powder, turmeric powder, and cumin powder. Mix well.
Add masala paste into oil and sauté till oil separates from its sides.
Then add tomato puree and salt. Cover and cook gravy till oil separates from its sides.
Now add soya chunks and mix properly into the gravy.
Then add 1 cup of water and mix well. Cover and simmer sabzi for 5-7 minutes.
Add garam masala, sugar and kasuri methi. Mix well
Garnish with coriander leaves and serve soyavadi nu shaak with roti, paratha, or hot steamed rice.