Heat 3 tsps of oil in the pan and add the bay leaf,cloves and cinnamon. Fry for thirty seconds.
Add the ground mixture and sprinkle some salt. Mix and cook for 10-12 minutes, mixing often.
Cook till the rawness of the onion goes away, if not the kurma may turn slight bitter.
After few minutes, the onion tomato mixture will become thick and oil starts separating.
Add the coriander powder, turmeric powder, chilly powder, garam masala and salt. Fry for 45 seconds. Add the peas, coconut milk and water and bring to a boil. Adjust water depending on how thick you like the gravy.
Add the pan fried soya, mix and simmer the gravy for ten minutes.
Finally add some lemon juice, sugar (optional) and coriander leave and turn off the stove.
Let stand for 15 minutes before serving.
Serve the soya chunks kurma with rice or roti.