Soya chhap curry

Cut the soya arches into pieces of 1 to 1.5 inches. Heat the oil in the pan. Put the armpit in hot oil, remove the pieces of arc from both sides till it becomes brown, and fry them in the plate.

Make a paste of tomato-ginger-green chili paste. Put cumin seeds in the pan left, after roasting cumin, peeled asafoetida, turmeric powder and coriander powder, kasoori fenugreek and whole garam masala, black pepper, pulse sugar, long and cardamom. Fry the spices slightly, add tomato-ginger-green chili paste and add red chilli powder, roast the spices until the oil starts to float over the spices.

When the oil separates from the spices, add the garam masala and cook it, stirring constantly and cook until the spices are boiled. When the spices get boiled, add 1/2 cup water to it, and stir it continuously and simmer again and add a little green coriander and mix it in the gravy.

When the gravy comes to boil, put salt in it and mix it with soya paste. Cover the vegetable on low flame and let it cook for 4-5 minutes.

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