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.
