In a pan, add 3 cups water and salt. When water starts to boiling, 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 into water steam.

Sieve water from vadi and squeeze vadi properly so water completely drain out from it.

In a pan, add 2 tbsp oil. Add vadi and roast vadi in oil so it will properly dry out. Takeout roasted vadi into the plate and keep it aside.

Now in a pan, add oil and heat it. Then add cumin seeds, bay leaf, dry red chili, 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 chili and sauté for few seconds.

Now lower the flame and in a bowl take some water, add red chili powder, coriander powder, turmeric powder, and cumin powder. Mix well.

Add masala paste into oil and sauté till oil separate 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 a 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 sha with roti, paratha, or hot steam rice.