PREPARATION

1. Take a heavy skillet, add 350 grams soya chaap, 1 litre water, 1/2 teaspoon salt, 2 teaspoons oil and mix it well.

2. Bring it to a boil.

3. Remove it from water and remove the stick from it.

4. Cut it into pieces and keep aside.

5. Heat 1 tablespoon oil in a pan, add the boiled soya chaap in it and cook until it turns golden brown in color from all sides.

6. Remove it from heat.

7. Heat 2 tablespoons oil in a another pan, add 3 pods cloves, 1 pod black cardamom, 1 cinnamon stick, 1 bay leaf and stir for 1 - 2 minutes.

8. Then, add 130 grams onions and fry till translucent.

9. Add 2 teaspoons ginger, 2 teaspoons garlic and stir for 1 - 2 minutes.

10. Now, add 200 grams tomato and saute until it turns soft and pulpy.

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

12. Add 1 tablespoon cashews and mxi it well.

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

14. Remove it from heat and transfer this into a blender and blend it into a smooth puree.

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

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

17. Add 1/2 teaspoon turmeric and stir well.

18. Add 1 teaspoon salt, 1 teaspoon red chili, 2 teaspoons coriander powder and mix it well.

19. Cook for 3 - 5 minutes on medium heat.

20. Now, add 300 milliliters water and mix it well.

21. Bring it to a boil.

22. Add 60 grams fresh cream and mix it well.

23. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.

24. Now, add the cooked soya chaap and mix it well.

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

26. Remove it from heat.

27. Garnish with fresh cream and coriander.

28. Serve hot.