Heat the ghee in a pressure cooker. Add the bay leaf, black cardamom, cumin seeds, green chilies, and ginger-garlic paste. Sauté for 1 minute.

Add the chopped onion and sauté lightly on low heat. Add the tomato puree, red chili powder, coriander powder, and turmeric powder. Mix well and cook until the ghee separates from the sides of the cooker.

Add the squeezed soya granules and green peas. Cook on low heat for 5 minutes.

Add about 3 cups of water. Close the pressure cooker lid. After 1 whistle, cook on low heat for another 5 minutes, then remove from heat.

Once cooled, add the paneer pieces and grated paneer. Cook again on low heat for 2-3 minutes. Add chopped cilantro and serve the hot soya curry.