Make a delicious lunch curry with soya chops

material
Soya Chap- 250g
Tomato-3
Ginger - 1 piece
Green chilli-1
Cream- 100 gms
Oil - 4 spoons
Chopped coriander leaves - 3 teaspoons
Asafoetida
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Red chili powder - 1/4 teaspoon
Garam Masala Powder -1 / 4 Tablespoons
Coriander Powder- 1 Tablespoon
Cumin powder - 1 spoon
Kasuri Fenugreek - 1 Tablespoon
Salt-flavored
Whole masala
Big Cardamom - 1 'Cinnamon - 1 Piece' Clove - 2
Black pepper- 8

Method
Boil the soya peak for eight to ten minutes. Make tomato, ginger and chilli paste. Add cumin seeds in the same pan and fry for a few seconds. Pour asafetida, turmeric powder, coriander powder, cumin powder, kasoori fenugreek and all the whole spices in the pan. After frying them for two-three minutes, add tomato paste and red chili powder in the pan. Cook the spices until the oil separates on medium flame. Add garam masala and cream and mix. When the heat starts to boil, add half a cup of water and cook for some time while continuously running. Pour coriander leaves in the gravy and mix. When the gravy starts boiling, add soya arc and salt to it and mix it well. Cook on low flame for five minutes.
Google Translate for Business:Translator ToolkitWebsite Translator