This creamy and easy curry features deep-fried soya chaap cooked in a flavorful onion and spice purée. Mixed with full cream, garam masala, and kasoori methi, it is a rich dish that pairs perfectly with roti, paratha, rice, or naan.
1: Cut the Soya Chaap into pieces and deep fry in oil until golden brown.
2: For the purée, boil onion, garlic, ginger, green chili, and cashew in water for 5 minutes.
3: Once cooled, grind everything into a fine purée.
4: In a pan, heat oil and add bay leaf, cinnamon stick, cumin seeds, asafetida, green cardamom, black cardamom, cloves, and black peppercorn. Sauté for a minute.
5: Add the onion purée and cook for 5 minutes.
6: Add the fried Soya Chaap, salt, and black pepper powder. Cook for another 5 minutes.
7: Finally, add full cream, garam masala, and kasoori methi. Mix everything well.
8: Garnish with coriander leaves and chili oil before serving.
