Soak soy chunks in hot water for half an hour. Wash it twice and squeeze out the water. Also soak poppy seeds and cashew nuts in 2 table spoons of water for half an hour.
Grind cashew nut, coconut and poppy seeds to a fine paste.
Heat a cooker, add oil, do the seasoning. Then add onion, green chilli and fry till onion is transparent. Add tomato, ginger garlic paste and fry till tomato is soft. Add all dry masalas, salt and fry for few seconds. Then add carrot, potato, peas and fry for few more seconds. Add soy chunks and ground masala, mix well. Add enough water to the consistency you need. Close the cooker and pressure cook for one whistle, allow it to cool. Garnish with coriander and serve with rice or chappati.