PREPARATION

1. Heat 900 milliliters water in a skillet, add 1 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 and place it in a board.
4. Remove the stick from it.
5. Cut it into pieces.
6. Heat sufficient oil in a skillet and fry these until golden brown and crispy.
7. Drain it on an absorbent paper and keep aside.
8. Heat 40 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 5 pods green cardamom, 1 cinnamon stick, 1/4 teaspoon black peppercorns, 1/4 teaspoon cloves and stir for 1 - 2 minutes.
9. Then, add 115 grams onions and fry till translucent or until it turns golden brown in color.
10. Add 1 tablespoon ginger garlic paste, 1 teaspoon salt and mix it well.
11. Now, add 215 grams tomato puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 2 teaspoons paprika, 1 teaspoon turmeric, 1 tablespoon coriander powder and mix it well.
14. Then, add 200 grams soya granules and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 200 milliliters water and mix it well.
17. Bring it to a boil.
18. Now, add the fried soya chaap and mix it well.
19. Add 1 teaspoon garam masala and mix it well.
20. Cover it with lid and cook for about 10 minutes on medium heat.
21. Open the lid, add 2 tablespoons dry fenugreek leaves, 60 grams fresh cream and mix it well.
22. Cook for another 5 - 7 minutes on medium heat.
23. Remove it from heat.
24. Garnish with coriander.
25. Serve hot.