Soak the soya chunks salted hot water for 10 minutes. Whilst the chunks are soaking, heat a pan with 1 tsp ghee and brown the mushroom till they are brown in colour.
After 10 minutes, squeeze out all the water from the chunks and blitz them along with the browned mushrooms. The mixture should be coarse, not fine.
In a heavy-bottomed pot add in 1 tsp oil, once hot and onions. Fry them until they are brown but not burnt. Keep 1 tbsp fried onion aside for later and make a fine paste of rest of the fried onions with ginger, garlic, chillies and melon seeds.
In the same pot, tip in the rest of the ghee and whole spices. Tip in the onion paste, coriander stalks and spring onion; saute for 5 minutes. Add in all the salt, spice powders except garam masala. Tip in the yoghurt and cook for another 5-7 minutes or till the oil releases from the sides.
Now tip in the soya and mushroom mixture. Add in the garam masala and fry on a low heat for 5 minutes, make sure it doesn't stick to the bottom. Tip in the defrosted green peas and add in the cream and mix well. Cover and cook for another 3-4 minutes.
Garnish with browned onions and freshly chopped coriander. Serve hot with parathas!