2 soy chaap cut in pieces
4 tbsp Ginger garlic paste
2 onions finely chopped
5 Dry chili whole
2 tomatoes diced
salt as per tasste
10 pieces of cashews
1 tbsp Turmeric Powder
2 tbsp Kashmiri chili powder
1 tbsp Garam masala powder
2 tbsp Cumin coriander powder
4 tbsp oil /butter combo
1/4 cup finely chopped coriander leaves
Cut your chaap , first length wise and make pieces.
Add 2 tbsp ginger garlic paste in it and leave it till you prep for gravy., or at-least for 15 minutes
In a pan roast cashew and dry chilies for two minutes.
Take it out and grind it.
then add tomatoes in chili and cashew mix and grind it and make a smooth paste.
Add 2 oil in the pan cook soy chaap for 2-3 minutes.
Take it out and keep it on side.
Add rest of the oil and butter and add onions and cook till its brown.
Add ginger garlic paste, cook for few minutes, add turmeric powder, cumin coriander powder, kashmiri chili powder and mix it and cook for a minute.
add the puree and cook for 5 minutes on medium flame.
Add garam masala powder and salt , Coriander leaves and mix it
Add soy chaap in it and add hot water (depend on how thick gravy you want ) and mix it and cover it and cook it till all masala cooked nicely and coated to chaap.