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.