Squeeze out the after from the soaked soya nuggets and keep aside. Heat oil in a pan and temper with cumin seeds and bay leaves. Saute for a few seconds.
Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with a little water. Saute till the oil separates.
Now add the tomatoes and cook till it is mashed. Add the yoghurt and kasuri methi. Give it a stir and drop in the soya nuggets and salt. Mix well.
Simmer till the moisture is evaporated. Add 1 cup water and the peas. Cover and continue to simmer till the gravy is slightly thick.
When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with either rice or chapatis. It goes very well with naan, tandoori roti, jeera rice, plain biryani or pulao.
