Soya Chaap

Boil the soya chaap sticks in salted water for 5 minutes, drain, remove the wooden sticks, and cut the chaap into 1-inch bite-sized pieces.

In a mixing bowl, combine beaten yogurt, ginger garlic paste, half of the red chili powder, turmeric powder, lemon juice, and a pinch of salt. Add the soya chaap pieces and marinate for 15 minutes.

Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Pan-fry the marinated soya chaap pieces until golden brown spots appear, then set aside.

In the same pan, add the remaining oil and toss in the cumin seeds, letting them sputter until fragrant.

Add the finely chopped onions and sauté until golden brown and translucent.

Stir in the remaining ginger garlic paste and cook for 1 minute until the raw aroma disappears.

Pour in the tomato puree, coriander powder, and remaining red chili powder. Cook the mixture on medium heat until the oil begins to separate from the masala.

Gently fold in the fried soya chaap pieces and add half a cup of water to adjust the gravy consistency. Simmer covered for 8 to 10 minutes.

Stir in the fresh cream, garam masala, and crushed kasuri methi, simmering for another 2 minutes until rich and aromatic.

Garnish with freshly chopped coriander leaves and serve hot.