Soya Kosha (Bengali Soya Chunks Curry)

Boil 1 litre water with 1 tsp of the salt. Add the soya chunks and boil for 5 minutes until soft. Drain, cool for a minute and squeeze out all the water with your hands.

WaterSaltSoya Chunks

In a bowl, mix the soya with the curd, ginger garlic paste, turmeric powder, Kashmiri chilli powder, red chilli powder, cumin powder, coriander powder and the rest of the salt. Cover and marinate for 30 minutes.

CurdGinger Garlic PasteTurmeric PowderKashmiri Red Chilli PowderRed Chilli PowderCumin PowderCoriander Powder

Heat the mustard oil in a heavy kadai until it smokes lightly, then lower the flame. Add the bay leaves, cinnamon, cardamom, cloves, dry red chillies and sugar. Stir for 30 seconds until the sugar turns light brown.

Mustard OilBay LeavesCinnamonGreen CardamomClovesDry Red ChilliSugar

Add the sliced onion and fry on medium flame for 10 to 12 minutes, until deep golden brown.

Onion

Add the soya with all its marinade. Fry on low to medium flame for 12 to 15 minutes, stirring often and sprinkling 2 tbsp water whenever it sticks, until the masala turns dark brown and oil comes out at the sides.

Add the chopped tomato and slit green chillies and cook for 4 to 5 minutes until the tomato melts.

TomatoGreen Chilli

Pour in 150 ml hot water, cover and simmer for 5 minutes, until a thick gravy coats the soya.

Water

Add the garam masala and ghee, mix and switch off the flame. Serve hot with luchi, paratha or steamed rice.

Garam Masala PowderGhee