Makhani Soya Chaap

Procedure for Marination: Boil the soya chaaps in water with salt for 5-10 minutes till they are soft and tender. (Do not throw away this water).

Cut the soya chaaps into small pieces. Marinate the boiled soya chaaps with all the above ingredients for 1-2 hours and keep them aside.

Procedure for Gravy Preparation: Heat oil in a pan and add jeera, bay leaf, moti elaichi, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger-garlic-chilli paste and onions.

Saute onions till light pink in color and translucent, and the raw smell of the ginger paste goes away. Add tomatoes and carrots. Add red chilli powder and turmeric powder. Mix well.

Add cashew powder and add water and cover the pan with a lid. Turn the flame to low and cook till the tomatoes and carrots are tender. Do not let the masala dry. We need water to make a smooth puree.

Once masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy.

Heat 1 tbsp butter in a pan, add the marinated soya chaaps along with all the marination in the pan and cook for a minute.

Add the prepared gravy in the soya chaaps and mix well. Add salt to taste, kasoori methi, sugar, milk and honey. Mix well and cover the pan with a lid.

Turn the flame to low and cook the chaaps in the gravy for 5-10 minutes. Add garam masala and coriander powder.

Turn off the flame and garnish with fresh coriander and a hint of cream. Serve hot with roti or lachha parantha.