PREPARATION

1. Take 450 grams boiled soya chaap and cut it into small pieces.
2. Heat sufficient oil in a wok and deep fry diced soya chaap.
3. In a bowl, add 120 grams curd, 1/2 teaspoon salt, 1/4  teaspoon chaat masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder and fried soya chaap.
4. Mix and marinate for 30 minutes.
5. Heat 2 tablespoons desi ghee in a pan, 1 teaspoon cumin, 1 tablespoon ginger garlic paste and stir well.
6. Now, add 150 grams onion and cook until translucent.
7. Now, remove the pan from heat and transfer the mixture in the blender jar.
8. Blend it to a smooth paste and keep aside.
9. Now transfer, 400 grams chopped tomatoes in a blender and blend to a smooth puree.
10. In a pan, heat 25 milliliters desi ghee, add blended tomato puree, stir once, then add 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon coriander powder and mix well.
11. Cook for 10 -12 minutes on medium heat.
12. Now add blended onion paste, stir well and cook for a while.
13. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix well.
14. Now, add marinated chaap and 100 milliliters water. Mix well.
15. Cook for 7-8 minutes on low heat.
16. Now, add 1 tablespoon chopped coriander and give it a stir.
17. Remove the pan from heat.
18. Garnish it with coriander.
19. Serve hot.