Fry the onions in 1 tsp of oil till lightly browned. Remove from heat, when cooled, grind into a paste.
Fry the boiled chunks in 2tsp of oil, till slightly browned on all sides.
Heat 1tbsp of oil in a pan, add ginger+garlic paste, onion paste and fry for 2 minutes. Add chopped potatoes and ¼ cup of water, cover and cook for 5 minutes or till the potatoes are just tender.
Add tomatoes and cook covered for 5 more minutes.
Add red chili powder, garam masala, peas, soy chunks and season with salt. Add some water if you want more gravy. Cook for another 5 minutes, garnish with coriander and serve with rice or chapathis.