Soya Chaap Masala Gravy

Boil the soya chaap well in water and cut into preferred size pieces.

In a bowl, mix curd, turmeric, chilli powder, garam masala, salt, and mustard oil.

Add the soya chaap pieces to the mixture and marinate for 30 minutes.

In a large kadai, heat oil.

Sauté onions and ginger garlic paste until golden brown.

Add tomatoes and sauté until soft and mushy.

Cool completely and blend to a smooth paste. Set aside.

In a large kadai, heat butter.

Add marinated soya chaap and cook for 2 minutes.

Add the prepared onion tomato paste and stir continuously.

Cook on medium flame until the oil separates.

Add kasuri methi and mix well.

Serve hot with roti or naan.