Soya Chaap Makhani

PREPARATION

1. In a heavy skillet, add 800 milliliters water, 500 grams soya chaap, 1 teaspoon salt and stir well.
2. Bring it to a boil.
3. Now remove it from water and cut it into a small pieces.
4. Then, Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
5. In a mixing bowl, add 2 tablespoons oil, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1/2 teaspoon turmeric, 1 teaspoon black salt, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 1 tablespoon gram flour, 1 tablespoon ginger garlic paste, 50 gram curd and mix it well.
6. Now, add fried soya chaap and mix it well to combine.
7. Then, marinate for 30 minutes.
8. Heat 1 tablespoon oil and 2 tablespoon butter in a heavy skillet, add 1 teaspoon cumin, 5 pods cardamom, 1 bay leaf and saute 1 - 2 minutes.
9. Now, add 200 grams onions, and fry till translucent or until it turns golden brown in color.
10. Add 250 grams tomato and Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
11. Add 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 7 - 8 cashews and mix it well.
12. Now, add 1 tablespoon coriander powder, 1/4 teaspoon turmeric powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon garam masala and mix it.
13. Add 400 milliliters water and stir well.
14. Transfer it to a blender and blend it a smooth paste.
15. Heat 1 teaspoon oil and 2 tablespoon butter in a heavy skillet, add 2 teaspoons ginger, 2 teaspoon green chili and sauté for 1 - 2 minutes.
16. Add blended mixture and cook for 3 - 5 minutes.
17. Add 1/2 teaspoon sugar, 200 milliliters water and mix it well.
18. Now, add 2 teaspoons fresh cream and mix it.
19. Then add 1 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well.
20. Serve hot.