Malai Soya chaap

Ingredients

2 tbsp oil

200 grams soya chaap

1.5 cups dahi

25 cashews, boiled for 5 minutes & ground to a fine paste

1 cup malai/fresh dairy cream, whisked by hand until smooth

1 tsp ginger paste

1 tbsp garlic paste

1 tsp hara dhania

1 tsp  mint chopped

1 tsp sendha namak/ salt

1 tsp coriander powder

1 tsp garam masala

1/2 tsp black pepper powder

2 green chillies, finely chopped

Instructions

Soak the soya chaap in water overnight. In the morning, boil it for 5–7 minutes then wash it well under running water and finally squeeze out the water.

Pull out the soya sticks and chop each chaap into 3 pieces. Set aside.

In a bowl, add the dahi and all the ingredients except the cashew paste and fresh cream. Whisk until they combine well.

Add the soya chaap pieces and mix well, until it they coated all over with the marinade. Cover and marinate for 30 minutes.

Heat oil in a pan on medium heat. Add the soya chaap pieces and the cashew paste. Mix well and cover with a lid. Cook until the gravy thickens, stirring in between.

Roast the soya chaap until it is a light golden color.

Add the fresh cream and stir cook for a minute.

Remove to a serving dish. Garnish 

Serve with roti, paratha, or naan at meals or as a starter/snack.