MASALA CHAAP

Before you begin: Thaw the soya chaap to room temperature and cut into approximately 1-inch thick pieces. Grind garlic and ginger into a paste and add it to the curd. Separately, grind tomatoes and mix them with Chef's Masala Chaap Formula. 1. Fry Soya Chaap:  Fry soya chaap in sunflower oil over medium heat in a cooker, until the layers begin to open, allowing the gravy to penetrate. 2. Make gravy: Remove oil, add ghee to the cooker, and heat over medium flame. Sauté chopped onions until golden. Add the curd mixture and cook for 3 minutes. Add tomato paste and cook until oil separates. Add 1 cup of water, mix, add fried soya chaap, cover the lid, and cook for 2 whistles. Let the pressure release naturally. Turn off the heat and transfer all to a serving bowl. Garnish with freshly chopped coriander leaves.