Masala Soya Chaap

PREPARATION

1. Heat 2 tablespoons oil in pan. Add 200 grams onions and cook until translucent.
2. Add 220 grams tomato and 1/2 teaspoon salt. Cook for 3 - 4 minutes until soft.
3. Remove from heat and let the mixture cool for 10–15 minutes.
4. Heat some oil in a pan. Place 250 grams soya chaap in it and shallow fry until golden brown on all sides. Drain on absorbent paper.
5. Transfer the onion-tomato mixture to a blender and blend until smooth.
6. Slice the fried soya chaap and keep aside.
7. Heat 2 tablespoons oil in a skillet. Add 1 teaspoon ginger garlic paste and sauté for 30 seconds.
8. Add 1 teaspoon kashmiri red chili, 1/2 teaspoon salt, 1/4 teaspoon turmeric, and 1 teaspoon coriander powder. Stir well.
9. Add the blended mixture, stir, cover, and cook for 12–15 minutes.
10. Remove the lid, add 60 grams fresh cream and 1 teaspoon dry fenugreek leaves. Mix thoroughly.
11. Add the fried soya chap and mix well.
12. Pour 2 tablespoons milk and stir nicely to combine.
13. Add 1 tablespoon green chili and 1 tablespoon coriander. Mix and remove from heat.
14. Transfer the prepared masala soya chaap to serving bowl. Garnish with coriander.
15. Serve hot with naan, roti, or rice.