material:
250g soya chap sticks (washed with water, removed from sticks, cut into small pieces)
2 medium sized onions paste
3 medium sized tomatoes
1 inch piece of ginger
5 garlic cloves
2 tablespoons Kasuri Methi
1 tablespoon coriander (finely chopped)
1 cup milk cream
2 bay leaves
1 inch cinnamon stick
2 green cardamom
1 large cardamom
2 green chillies
2 teaspoons Kashmiri red chilli powder
1 teaspoon garam masala powder
Oon Spoon Turmeric Powder
4-5 tablespoons refined oil
Salt to taste
Method:
First, all of the soya chap chopped. Holding the pieces with your hands, fingers and thumb, press. So that the layers of these soya chap pieces are opened.
In a pan, heat oil. When the oil is hot enough, slow down the heat, drop all the pieces one by one into the hot oil and fry them till they turn golden brown for about 8-10 minutes. (In between, keep turning) Now turn off the gas and drain all the fried pieces in a separate vessel. Then marinate these fried, soya chap pieces by adding half a cup of milk cream.
Now grind tomatoes, ginger-garlic and green chilies together in a mixer and prepare a paste. (To make a soft paste, add 4 cups of water at the time of grinding)
Now reheat the leftover oil and add all the whole / standing spices of bay leaf, cinnamon, green cardamom etc. in it. Then add the onion paste and fry it with a tablespoon for about 2-3 minutes until it turns a deep pink color. Now add prepared tomato paste, red chilli powder, turmeric powder, garam masala powder, salt, green coriander and kasoori methi and mix together and add ½ cup of water. Cover with a lid and let it cook on medium heat for about 5 minutes. When oil started appearing in the spices. Then add about ½ cup more water (want to be as thick as gravy)
Now marinated in it. Add soya chaap pieces and cook on low heat for 4-5 minutes. When the oil started appearing on the surface of the gravy. Then add milk cream and mix and turn off the gas.
Now your soya chap masala is ready. Serve hot with roti, naan and paratha.
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