Ingredients
Soya chaap – 3-4 (250 grams)
Tomato – 3 (250 grams)
Ginger – 1 inch
Green chilly – 1 piece
Cream – 100 grams
Oil – 3-4 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Asafoetida – 1 pinch
Cumin seeds – 1/4 tsp
Turmeric powder – 1/4 tsp
Red chilly powder – 1/4 tsp
Garam masala – less than 1/4 tsp
Coriander powder – 1 tsp
Coriander powder – 1 tsp
Dry fenugreek leaves – 1 tsp
Whole spices – brown cardamom -1, cinnamon stick – 1, clove – 2, Black pepper – 6-7
Salt – 1 tsp (as per taste)

Method

Cut soya chaap in 1-1.5 inch chunks. Preheat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate.
Finely grind tomato-ginger-green chilly to make paste. In oil, add cumin seeds and saute for while. After sauteing cumin seeds add asafoetida, turmeric powder, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled). Saute the spices for few minutes and then add tomato-ginger-green chilly paste. Also add red chilly powder. Saute the masala until oil starts separating from it.

When oil starts separating from the masala, add garam masala and cream into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil. Add some green coriander in the gravy and mix.
When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.