Photo credit: Asha Sreedharan
If the soya nuggets are large, chop them into halves. Keep aside. Steam the peas and keep aside.
Grind ginger, garlic, onions and poppy seeds to a paste in a grinder or food processor, without using water.
Heat a heavy bottomed pan and fry (without oil) the onion-garlic-ginger paste on low heat. When this begins to brown, add the turmeric, garam masala, whole cardamoms, cloves and stir. Then, add the tomatoes. Cook until the tomatoes are very soft. Add salt, peas, cashew paste and soya and cook for about 5 minutes, adding water as needed to make the gravy as thick or thin as you want. Let this stand for half an hour before serving, so that the soya soaks in the flavour. Heat before serving. Garnish with coriander leaves.