Boil 1 cup of water and add soya chunks. Boil it for 2 minutes on high flame. Keep aside for 20 minutes (covered). After 20 minutes, discard the water and squeeze off the water. Rinse them in cold water and repeat squeezing off the excess water. Set aside for later use.
In a grinder add tomato, green chilli, and make a smooth paste.
Now heat 2 tbsp ghee or oil in a pressure cooker.

When the oil is hot, add cumin, turmeric powder, coriander powder, sabzi masala, and ginger paste to it. Saute for a minute on low flame.
Now add tomato, green chilli paste to it. Then add red chilli powder, salt and saute the masala on the medium-low flame until oil starts leaving it edges.
Now add chopped potatoes, nuterla, and peas. Mix them well and cook on high flame for 3 minutes.

Now add 2 cups of water and cover the cooker with the lid. Now pressure cook curry on medium flame until it whistles once.
When it whistles once, reduce the flame and let it cook for 2 more minutes on low flame.
Now when it whistles again, reduce the flame and cook the sabzi on low flame for 2 minutes.
After 2 minutes, turn off the flame and let the steam escape on it's own. Then open the lid and mix fresh green coriander. Serve with hot chapati or paratha.