KBM SOYA CHAAP

Heat oil for frying in a pan. Deep fry the Soya Chaap until golden brown on low heat. Drain in a bowl. Add butter, KBM Salt, KBM Chaat Masala and curd and mix well. Keep aside for 20 minutes. To make the curry, add Ginger, Garlic, Tomato, Green Chilli and fried onion in a blender and blend to make a smooth paste. Keep the paste aside. Heat oil in a pan, When the oil is hot, add Green Cardamom, Cloves, Cinnamon and Bay Leaves and let them crackle for a few seconds. Add onion and fry until nicely browned. Add the tomato Ginger Garlic Green Chilli Onion Paste and cook for 3-4 minutes. Now add 2 tablespoons KBM Soya Chaap Masala and KBM Salt to taste. Cook for 3-4 minutes until oil starts to separate from the sides. Add 1 cup of Water and fried Soya Chaap and cook for 3-4 minutes. Garnish with fresh Coriander and serve hot.