Soak the Soy chunks/Nutrela in water after washing once. Keep aside till gravy is ready.
In a pressure cooker:
Heat 2 tbsp oil. Add jeera. Let it splutter and then add the onion puree.
Cook until golden brown. Then add a little water and the khoya(ghee residue) . Khoya is optional if you have you may add otherwise skip. If you do not have the khoya then add 2 tbsp thick beaten curd.
Add all the spices plus kasoori methi and cook on simmer until oil separates. Add a little water if needed to avoid sticking at the bottom.
Once the oil separates. Add the ginger+tomato puree. Cook until the water is dry a bit. Add the green peas and chopped potatoes, simmer and cover. Cook till oil separates again. This will take 5-9 minutes approximately.
Now add the soy chunks and mix well. Cook on high flame for 1 minute. Then add 2 cups of water for gravy and close the lid.
Cook on high flame for 1 whistle. Then simmer and cook till 2 more whistles. Shut the flame and let the steam release on its own.
Garnish with coriander leaves and serve hot with Rice or Chapati.