Bengali Style Soya Subzi

Combine the curds, soya milk, salt and ¼ teaspoon turmeric powder in a bowl and mix well.

Add the soya chunks and mix well. Keep aside to marinate for atleast 10 to 15 minutes.

Heat the soya oil in a kadhai, add the potatoes and deep-fry till they turn light brown in colour. Drain on absorbent paper and keep aside.

Heat 1 tablespoon of soya oil in another kadhai, add the onion paste, ginger-garlic paste, cloves, cinnamon, bayleaf and cardamom and sauté till the onion paste turns golden brown in colour.

Add the remaining ¼ teaspoon of turmeric powder, green chillies, sugar and salt, mix well and cook for 5 minutes while stirring continuously.

Add the marinated soya chunks and cover and cook for 5 to 7 minutes.

Add the potatoes and soya milk, mix well and cook for another 2 to 3 minutes.

Serve hot garnished with coriander.