Soak the soya chunks in water for 20 minutes. Boil water with a little salt in another pan and boil the nuggets till they are soft. Remove the soya nuggets from water and wash twice in normal temperature water. Chop them and keep aside.

Heat the oil in a kadhai, add the onion paste, ginger-garlic paste, clove, cinnamon and bay leaf and sauté till the onion paste turns golden brown in colour.

Add the tomato purée, spinach puree, fennel seeds powder, cardamom powder, turmeric powder, chilli powder, and salt, mix well and cook for 7 to 8 minutes while stirring continuously.

Add the curds, soya milk and mix well and cook for 8 to 10 minutes
Add the soya chunks and paneer, 1/4 cup water and mix well and cook for another 5 to 7 minutes.
Serve hot garnished with coriander.