PREPARATION

1. Take a pan, add 500 milliliters water, 200 grams spinach and boil for 3 - 5 minutes on medium heat.

2. Remove it from heat and drain the spinach.

3. Transfer this into a blender, add 1 green chili, 3 garlic cloves, 1 1/2 teaspoons ginger and blend it into a smooth puree.

4. Keep aside.

5. Take a pan, add 750 milliliters water, 1/2 teaspoon salt and mix it well.

6. Then, add 300 grams soya chaap and bring it to a boil.

7. Boil for 7 - 8 minutes on medium heat.

8. Remove it from heat and place it on a board.

9. Remove the stick and cut it into pices.

10. Heat 2 tablespoons oil in a skillet, add the soya chaap and cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.

11. Remove it from heat and keep aside.

12. Heat 2 tablespoons oil in a another skillet, add 1 teaspoon cumin and stir well.

13. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

14. Now, add 180 grams tomato and saute until it turns soft and pulpy.

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

16. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 1 teaspoon garam masala and mix it well.

17. Add 150 milliliters water and mix it well.

18. Bring it to a boil.

19. Then, add the blended puree and mix it well.

20. Now, add the fried soya chaap and mix it again.

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

22. Add 2 tablespoons fresh cream and mix it well.

23. Cook for another 3 - 5 minutes on medium heat.

24. Remove it from heat.

25. Garnish with fresh ream.

26. Serve.