Masala Soya Chaap

Ingredients

• 3-4 soya chaaps, cut into 1-inch pieces
• 2 tablespoons oil                 
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• ½ teaspoon Kashmiri red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ¼ cup fresh tomato puree
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons cashewnut paste + for garnish
• ¼ teaspoon dried fenugreek leaves powder
• Parantha to serve
• Onion rings to serve

Method

1. Heat 1 tablespoon oil in a shallow non-stick pan, add soya chaap pieces and sauté on low heat till golden brown. 
2. Heat remaining oil in another non-stick pan, add cumin seeds and let them change colour. Add onions, mix and sauté till golden brown. 
3. Add ginger-garlic paste, mix and saute for 1-2 minutes. Add 2 tablespoons water, mix and saute for 1-2 minutes. 
4. Add tomatoes and mix well. Add red chilli powder, turmeric powder, coriander powder, cumin powder and tomato puree and mix well. 
5. Add salt, mix well, cover and cook till oil separates. Add the soya chaaps and 1 tablespoon coriander leaves and mix well. Add ¼ cup water and mix and cook for 4-5 minutes. 
6. Add cashewnut paste and mix well. 
7. Add remaining coriander leaves and dried fenugreek leaves powder and mix well. 
8. Transfer into a serving bowl, garnish with cashewnut paste and coriander sprigs. Serve hot with parantha and onion rings.