Soya Chaap Gravy

🔥 Prep

• Cut the 250 g Soya Chaap into bite‑sized pieces (about 2 cm cubes) and set aside.
• Peel and finely chop the 2 Onions.
• Blanch the 2 Tomatoes, peel, and puree them (or finely chop).
• Measure out 50 g Yogurt, 1 tbsp Ginger Garlic Paste, 1 tsp Garam Masala, 3 tbsp Oil, 1.5 tsp Salt, and 200 ml Water, keeping each in separate bowls.

🔥 Cook

• 1. Heat 3 tbsp Oil in a deep pan over medium heat until shimmering.
• 2. Add the chopped 2 Onions and sauté for 4‑5 minutes until translucent and lightly golden.
• 3. Stir in the 1 tbsp Ginger Garlic Paste and cook for 1 minute until raw aroma disappears.
• 4. Add the tomato puree (or chopped tomatoes) and cook for 3‑4 minutes on medium heat, stirring occasionally, until the mixture thickens and oil starts to separate.
• 5. Lower the heat to low, whisk in the 50 g Yogurt gradually to prevent curdling, and cook for 2 minutes.
• 6. Sprinkle in 1 tsp Garam Masala and 1.5 tsp Salt, mix well, and cook for 30 seconds.
• 7. Pour in 200 ml Water, bring to a gentle simmer over medium‑low heat, and let the gravy reduce for 5‑6 minutes until slightly thick.
• 8. Add the prepared 250 g Soya Chaap pieces, stir to coat, and simmer on low for 8‑10 minutes, allowing the chaap to absorb the flavors.
• 9. Finish with a drizzle of extra oil if desired, and turn off the heat.

🔥 Serve

• Garnish the Soya Chaap Gravy with freshly chopped cilantro and a squeeze of lemon juice.
• Serve hot with soft tandoori naan, butter roti, or steamed basmati rice.
• Accompany with sliced onions and green chutney for an extra kick.