Malai Soya Chaap Curry

Ingredients

• 3-4 soya chaaps, cut into 1 inch pieces
• 1½ tablespoons fresh malai  
• 1 tablespoon oil
• 2-3 green cardamoms
• 2 medium onions, quartered
• 1 tablespoon melon seeds
• 1 tablespoon poppy seeds
• 10-12 cashewnuts
• 3-4 garlic cloves
• 2 tablespoons ghee
• 1 bay leaf
• 2-3 green chillies, slit
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons whisked yogurt
• A pinch dried roasted fenugreek leaves (kasuri methi) powder
• A pinch of garam masala powder
• Red chilli oil for drizzling
• Fresh cream for drizzling
• Ginger strips for garnish
• Fresh coriander sprig for garnish
• Laccha paranthe to serve

Method

1. Heat oil in a cooker, add green cardamoms, onions, melon seeds, poppy seeds, cashewnuts and garlic cloves, mix and sauté for 1-2 minutes. Add 2 cups water and mix well. Cook under pressure till 3-4 whistles are released.
2. Open the cooker once the pressure has reduced completely. Blend the mixture with the help of an electric hand blender. 
3. Heat ghee in a non-stick pan. Add bay leaf and green chillies and sauté for few seconds. 
4. Add the soya chaaps and sauté for 2-3 minutes.
5. Strain the blended mixture into the pan and mix well. 
6. Add salt and crushed black peppercorns and mix. Reduce the heat to low and add yogurt and mix well. Cook for 2-3 minutes. 
7. Add fresh malai and mix well. 
8. Add dried fenugreek leaves powder and garam masala powder and mix well.
9. Transfer the curry into a serving bowl. Drizzle red chilli oil and the fresh cream.
10. Garnish with ginger strips and coriander sprig. Serve hot with laccha parantha.