Restaurant style Gravy with Soy Chaap

If you know me I don't like watery gravy, I love to eat smooth and thick gravy with my paneer or vegetables or soya chunks or chaap. This is the perfect gravy to go with chicken and eggs too. For chicken follow everything as it is just need little more water and time to cook the gravy. For eggs, you can boiled it and then proceed with the rest of the recipe. Here I made it with my favorite soy chaap. Its quick and easy and just need minimum ingredients all available in our pantry. So do try and let me know. 

Ingredients : 

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

Method : 

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. 

shut off the flame, sprinkle more coriander leaves and enjoy it with naan, rice or both or paratha.