PREPARATION

1. In a potty dd 1 litre water, 5 sticks soya chaap and bring it to a boil.

2. Boil for 5 - 7 minutes on medium heat.

3. Remove it from heat.

4. Remove the sticks from chaap and cut it into pieces. Keep side.

5. Take a pan, add 3 - 4 dry red chili, 1/2 teaspoon fennel seeds, 3 pods black cardamom, 5 pods green cardamom, 2 cinnamon sticks, 2 mace strands, 1/2 teaspoon cumin and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

6. Transfer this into a bender and grind it into a fine powder. Keep aside.

7. Heat 2 tablespoons ghee in a skillet, add 1/4 teaspoon asafoetida, 1/2 tablespoon ginger paste and saute for 1 -2. minutes.

8. Then, add the soya chaap in it and mix it well.

9. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.

10. Now, add the grinded masala, 1/4 teaspoon saffron and mix it well.

11. Then, add 250 milliliters water and stir well.

12. Bring it to a boil.

13. Add 150 grams yogurt and mix it well.

14. Now, add 1 teaspoon salt and mix it again.

15. Cook for 10 - 12 minutes on medium heat.

16. Garnish with coriander.

17. Serve hot with roti or naan.