PREPARATION

1. Heat 1.5 litres water in a skillet, add 500 grams soya chaap and bring it to a boil.
2. Remove it from heat and cut it into pieces.
3. Transfer this into a mixing bowl, add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
4. Marinate for 10 minutes.
5. Heat 2 tablespoons oil in a skillet, add the marinated soya chaap in it and mix it well.
6. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Heat 40 milliliters oil in a heavy skillet, add 1 bay leaf and stir well.
9. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 370 grams tomato, 1 tablespoons green chili and mix it well.
11. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon turmeric and mxi it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
15. Transfer this into a blender and blend it into a smooth paste.
16. Transfer this paste into a heavy skillet and stir well.
17. Add 700 milliiters water and stir again.
18. Then, add 40 grams fresh cream and mix it well.
19. Bring it to a boil.
20. Now, add the cooked soya chaap in it and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot with naan or lachha paratha.

Aloo Kofta Curry

Servings - 2 - 3

INGREDIENTS
Boiled potatoes - 550 grams
Corn starch - 60 grams
Ginger - 1 tablespoon
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 1 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 teaspoon
Tomato puree - 400 milliliters
Fresh cream - 175 milliliters
Red chili - 1 teaspoon
Water - 100 milliliters
Salt - 1 teaspoon
Garam masala - 1/4 teaspoon
Coriander - 2 tablespoons