PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 1/2 teaspoon salt, 500 grams soya chaap and bring it to a boil.

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

3. Remove it from heat.

4. Heat 20 milliliters oil in a pan, add 1 1/2 teaspoons ginger, 1/2 teaspoon green chili and stir for a minute.

5. Then, add 1 tablespoon cashews, 1 tablespoon almonds, 1 tablespoons raisins and mix it well.

6. Now, add 200 grams grated paneer, 1/2 teaspoon salt, 1/2 teaspoon dry mango powder and mix it again.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 2 tablespoons coriander and mix it well.

9. Remove it from heat and keep aside.

10. In a mixing bowl, add 120 grams hung curd, 50 grams fresh cream, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/4 teaspoon salt, 1/4 teaspoon black salt, 1 teaspoon paprika, 1 teaspoon kitchen king masala, 1 teaspoon garam masala, 1/2 teaspoon dry mango powder, 1/2 teaspoon cardamom seeds powder and mix it well.

11. Take the boiled soya chaap and cut it from top.

12. Fill the chaap with the prepared paneer mixture.

13. Add this into the marination mixture and mix it well.

14. Marinate for 15 - 20 minutes.

15. Heat 15 milliliters oil in a pan and fry until it turns golden brown in color from alludes.

16. Remove it from heat and cut it into pieces. Keep aside.

17. Heat 2 tablespoons butter in a pan, add 60 grams onions and fry till translucent.

18. Then, add 50 grams bell pepper and mix it well.

19. Cook for 3 - 5 minutes on medium heat.

20. Add 2 tablespoons marinated mixture, 2 teaspoons dry fenugreek leaves, 75 grams fresh cream and mix it well.

21. Now, add the cooked chaap in it and mix it well.

22. Cook for 3 - 5 minutes on medium heat.

23. Serve hot.