-Soyabean Chaap - 5 sticks -Onion (chopped) - 1/2 cup -Tomatoes (chopped) -1 cup -Ginger (chopped) - 1 teaspoon -Garlic (chopped)- 2-3 cloves -Green chilies (finely chopped) - 2 teaspoons -Turmeric powder- 1/2 teaspoon -Coriander powder - 2 teaspoon -Black cardamom- 2 -Cumin seeds- 1 teaspoon -Garam masala- 1/2 teaspoon -Red chili powder - 1/2 teaspoon -Salt to taste -Milk- 1 cup -Oil - 2 tablespoon
1. Soak the soya chaap in hot water for 2 to 3 hours prior cooking. 2. Take oil in a pan, heat it and add add cardamom and cumin seeds. Saute them for a quick 30 seconds. 3. Add chopped garlic and ginger and mix them well. 4. Add onions, and cook until onions become golden brown. 5. Then add to it tomatoes, green chilies and turmeric powder and let it cook on medium flame. 6. Cook for a minute or two more after adding coriander and red chili powder. You can now also sprinkle garam masala over it. 7. Once all the spices have been properly cooked, add milk and turn the flame low. Let it cook for 3 to 4 minutes. 8. Remove these and grind the mixture to get a smooth consistency. 9. Take a pan, pour the curry into it, add chaap sticks and cover it. Cook for 5 minutes on low flame.